|
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 Observed au jous sauce hot holding below 135F in steam well (see chart). CDI- product reheated to above 165F. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for items on prep. line (lettuce, tomato). The PIC was unable to provide EHS with written procedures. CDI- procedural template provided today; EHS demonstrated how to fill out paperwork. |
|
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 an under-counter reach in cooler along the prep. line with a door that won't close properly. |
|
47
|
1
|
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. Observed debris accumulation on the insides of hot cubby holes near the fryers, on the fryer basket rolling rack, on a shelving unit where clean equipment is stored, on metal number tags used to keep track of product quality, and on the sides/front/back of conveyor oven. |