|
22
|
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. Ranch dressing make onsite with buttermilk and therefore must be held cold. Today ranch dressing 58 degrees sitting on table top. Cannot leave ranch dressing out. Need to leave in cooler. If you want to leave some out in a pan for convenience, can use time as a public health control procedure. MUST have a written plan: Ranch dressing will be held cold in the refrigerator at 41 degrees or below. When the ranch dressing is removed from temperature control, the time will be recorded. Any ranch dressing left after 4 hours will be discarded. Corrected during inspection-ranch dressing put in 2 door freezer and 31 degrees 60 minutes later. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf. Need to date mark banana pudding and cut watermelon.
3-501.17 Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Pf. Need to look at box of fruit cake and see if it must be refrigerated. If it requires refrigeration, it must also be date marked. When box of wieners opened, need to date marked (owner stated wieners last more than 24 hours). Corrected during inspection-banana pudding, watermelon, fruit cake, and wieners dated 6/1 during inspection. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch. Clean metal flashing behind grill. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls below the level of the tops of equipment and tables. |