|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed yum yum sauce that uses tomato sauce that was held in a unit that was held in a broken unit thst facility says they dont use at 56F. CDI items placed back in reach in to cool down. Do not use unit until fixed or get rid of it. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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. Observed teriyaki sauce that is cooked in house that was sitting on table in front of grill without time stamp and TPHC procedures. CDI time stamp provided and written procedures provided. VR |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed facility with remindder and asterisk for consumer advisory but missing discalaimer. Verification required. "This is raw or undercooked." |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths that were not in a sanitizer bucket. |