|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P -Observed cheese cold held in low 2 door reach in Continental cheese cooler between 47-58 degrees F. Ambient air temperature measured 58 degrees F. Cheese recently placed in unit according to staff and cheese relocated to walk in cooler to rapidly cool. Long term compliance visit needed to ensure calibration / repair of low 2 door reach in cooler. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Commetn: 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 staff not able to locate procedures for TPHC. Staff later brought showed TILT log / procedures at end of inspection. Ensure written procedures are prepared in advance and maintained on site and staff are knowledgeable on where they are located when using Time as a Public Health Control. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on ground. |