|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Compliance with Food Law - P,PF. Some labels for labeling system in deli case for meats and cheeses missing. Partial chubs of meats and cheeses with no label/ manufacturer label, only color day dot. PIC Michael and Sabrina advised that some missing due to cleaning. CDI- Some labels replaced; other damaged labels to be replaced. Temporary labeling in place. (0pts) |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Soups and chili at hot bar being hot held not under temperature control. PIC advised that soups and chili are held at 135F for safety and not time. CDI- PIC Sabrina and Michael had all removed and reheated. See chart for temperatures. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Dry seasonings and sauces at front service line being stocked at start of inspection. Shakers were labeled, but PIC advised that rings for squeeze bottles are on re-order due to previous labels being damaged and needing. Provide temporary labeling until permanent labels received. REPEAT (0pts) |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried and residue in drawers and shelving at locations in back and front self serve areas. Dust build up on large intake vents and ceiling tiles throughout. Cleaning is needed. REPEAT |