|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed bourbon chicken, spicy chicken, cooked vegetables, egg rolls, and cooked potatoes in hot holding at service line between 112-127F. CDI - PIC reheated all items to at least 165F before placing them back into hot holding. EHS discussed use of TPHC with PIC. PIC stated she would think about placing items on TPHC. Other useful tools for maintaining temperatures at service line include turning unit temperature hotter and using lids to maintain internal temperature. - REPEAT - 3- |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed two pans of cut cabbage, cooked shrimp, and cooked vegetables in prep top between 44-50F. Ambient temp of prep top - 40F. CDI - PIC moved all items to WIC to be rapidly cooled. PIC noted prep top stays open during busy hours. EHS instructed PIC to keep prep unit closed at all times when not in use. All items reached 41F by end of inspection. - REPEAT - 3 - |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk in cooler door not self closing. Repair so cooler door is self closing. Observed rusted shelving in walk in cooler. Replace. - 0 - |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food belongings container stored above facility food items in walk in cooler. Observed employee drinks and personal belongings container stored commingled with foods in dry storage. - REPEAT - 1 - |