|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed rosotto, salmon, tomatoes, and other TCS foods cold holding above 41 degrees F. Repeat. Observed TCS foods held between 42-44 degrees F in middle prep unit on line. Vr to ensure long term compliance and calibration of prep unit. Risk Control Plan may required if cold holding standard is not met. All TCS foods shall be cold held at 41 degrees F and below. Repeat. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C - Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and linens and napkins are replaced each time the container is refilled for a new consumer. Observed absorbant linen lining basket used in direct contact to make bread according to PIC. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
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 in-use utensils held in water at 132 degrees F. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed quat and chlorine test kit provided on site both expired in 2019. Vr to ensure non-expired test kits provided. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue remaining on outside of clean pans on storage rack. |