|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed plastic containers used for chicken stored as clean with food debris on them.
Observed a small build up of black on the shield of the ice machine. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 3 items on the buffet line holding below 135F They were double panned which does not allow the food to stay hot. CDI - All items were reheated to the proper temp (see temp chart) and placed in a single pan. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat violation 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cooked noodles tightly covered and cooling in the walk in. Noodles were 65F. CDI - noodles were uncovered in the walk in to cool. Observed cut cabbage in the prep top not cooled properly and holding at 53F. CDI - cabbage was taken to the walk in to cool. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed bus tubs stacked wet.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed a cutting board stored behind the faucet on the 3 comp. sink. Do not store anything behind the faucet. |