|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some items in hot box to be holding below 135F. CDI: Items rapidly reheated and hot box turned up. REPEAT VIOLATION Improvement from last inspection. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in right side of cooler drawers held above 45F. CDI: Items taken to walk in to be rapidly cooled. Observed items in reach in part of prep unit to be above 45F. CDI: Some items discarded. All items from within 4 hours were sent to the walk in for rapid cooling. Maintenance called. REPEAT VIOLATION |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of deli turkey and one container of slaw with no date mark in the prep unit. All other items throughout facility were properly dated. |
|
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 bottom of prep cooler holding food above 45F. Observed right side of cooler drawers holding food above 45. CDI: Maintenance called. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some equipment in need of detail cleaning. |