|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. Observed meatballs 73F in hot holding unit. Employee stated they had been there for about 45 minutes. Observed marinara sauce in hot holding unit 48-87F that had been in hot holding unit for about 15 minutes. Both items were leftover from yesterday's service. At temperature setting of unit, products would not be reheated to 165F within 2 hours. Items were placed on flat top to heat to 165F. Observed meatballs placed back in hot holding unit 95F. CDI by placing back on flat top to heat to 165F. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple chubs of ham, turkey, roast beef and salami, containers of chicken and tuna salad in display case in front and in walk in cooler without dates. Some items are prepared daily however PIC unable to determine exact prep dates of most items. Verification required.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one chub of pepperoni with date exceeding 7 days. CDI by discarding. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three spray bottles of chemicals unlabeled. CDI by labeling. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out. Observed plastic cup stored in container of salt. CDI- cup discarded. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cutting boards and metal pans. Observed employee use towel to dry cutting board. CDI by instruction with employee. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no quat test strips available at time of inspection. Verification required. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Replace burnt out light bulb in walk in freezer. |