|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles.
Open bottle of water stored on top of reach in cooler. REPEAT. Store in designated areas. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed employee pull pan out of sanitizer in 3 compartment sink. Upon checking, sani. was recorded at 0ppm bleach. CDI- Sanitizer added, all equipment/utensils re-washed and sanitized. REPEAT. Points not escalted due to different nature of violation. |
|
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
Limtel recorded below 135F (see chart). Re-heated to >165F (see chart). |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed two units (reach in 2 and 3) not holding proper temp (see chart). Internal thermometer of reach in 2 read 60F and external thermometer of reach in read 45F. All TCS foods (see chart) were discarded. Facality called for repair during inspection and received word that repair will arive within 1-2 hours. Facility will not hold TCS foods in units until repaired. VR. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.
Reach in # 1 does not have a thermometer. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor.
Soda stored on floor in front bakery area |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet stacking, improvement noted. REPEAT. |