|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P REPEAT VIOLATION. Observed dish machine at 0 ppm chlorine. CDI - primed dish machine sanitizer. Currently reading at 200 ppm. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed heat treated greens in a hot holding box in the temperature danger zone. Refer to temperature chart. CDI - reheated greens to 165F placed back into hot holding box. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product at the salad buffet out of temperature. Refer to temperature chart. CDI - placing all of salad buffet on time control. Facility has TPHC procedures. VR |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf REPEAT VIOLATION. Observed facility did not have 'Lettuce' TPHC procedure paperwork. CDI - Facility printed off TPHC procedures and filled out on site. Observed facility is not writing down the time for the breakfast hot buffet. CDI - educated employee that all product must be held accoutable for by writing the time for the products. VR |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed items wet stacked in the dish pit. Advised to allow items to air dry after sanitizing. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed food debris build up on shelving and inside the pull out racks underneath the sandwich prep area. Advised to clean the equipment. |