|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. -P. Observed mashed potatoes and macaroni & cheese < 135 F at hot well. Refer to temperature log records. PIC stated that these were recently put on hot holding. CDI - Products were re-heated to > 165 F. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several unlabeled seasoning and squeeze bottles throughout facility. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present at make unit. CDI - PIC took products to vegetable prep station for proper removal/washing. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed 2x scoops stored inside container of stagnant water at spread station. CDI - PIC removed scoops. Utensils take to be re-washed/rinsed/sanitized at dish pit. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair. Observed leak at server station hand wash sink. Repairs needed. PIC stated that a work order for repairs has been made.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting board no longer smooth and cleanable. CDI - Cutting board discarded and replaced. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed underneath grill station, on reach-in unit gaskets, doors and interior of units. |