|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Pasteurized sunny side eggs holding 125F in warmer tray. CDI- voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Cut grape tomatoes, sliced tomatoes, half and half, above 41F in holding equipment. CDI- tomatoes cut this morning and placed directly into holding equipment due to low back-up inventory. CDI- placed on TPHC and appropriateLy labeled to reflect 6 hour expiration starting from 6:30 am. Half and half discarded
Facility will install a Risk Control Plan (RCP) for cold holding as this risk factor has been out of control for many consecutive inspections. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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: Cooling tomatoes cut today found in WIC tightly covered in dense volume. Egg soufflé mix found cooling and covered at 47F after almost four hours. CDI: Moved to freezer and cooled to 34F in thirty minutes. Pans of tomatoes uncovered for rapid cooling. Began cooling at compliant rate. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Beverage cups at self-order station stored with mouth contact surface exposed to contamination. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Tomato residue on tomato slicer no food contact surfaces. Beverage dispenser soiled on non-food contact surfaces. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning of floors in facility, and walls in dish pit needed. |