|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Small pan of braised pulled pork not under temperature control. CDI- Sous chef Brian removed and reheated to 167F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Beef short ribs and braised beef in walk in cooler and confit pork belly in prep cooler not under temperature control. CDI- Confit pork belly removed for rapid cooling, other items allowed to remain in cooler to cool down. Per DHHS directive initial inspection after 1/1/19, no point deduction for items at 42F-45F. All other items maintained as required. (0pts) |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Pimento cheese spread dated 3/11 and salsa dated 3/7 stored in walk in cooler. Both past allotted time for storage, both made in facility. CDI- PIC voluntarily discarded. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phones and charger cords stored on pass through areas and prep cooler areas at expedite at initial walk through of facility. CDI- all storage was corrected when returned. repeat |