|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed borscht, raw shrimp, raw chicken, and ribs in walk in cooler holding at temperatures between 44F and 45F. Ambient air temperatures of walk in cooler were 43F. CDI - PIC discarded cooked items. Raw items were taken to reach in coolers and freezers to rapidly cool to 41F or less. -1.5 points- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance near dish machine. CDI - PIC identified contents to be bleach sanitizer and labeled with name of contents. -0 points- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" crock pot used to heat chocolate ganache on prep table. Replace item with commerical grade equipment.
4-501.11 Maintain equipment in good repair. Observed walk in cooler with an ambient air temperature of 43F. The external thermometer displayed a temperature of 43F. Temperature of TCS food within walk in cooler were between 44F and 45F. A technician has been called for repair and TCS foods are being held in reach in coolers and freezers in establishment. A verification is scheduled by 10/2 to determine if repairs have been made. -1 point- |