|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items cold holding above 41F in the sandwich cooler, the prep top cooler, the low reach in cooler, the olive bar, and in one of the grab n go coolers. See temperature chart. Some items were discarded today and some items moved to the walk in cooler. VR- A verification visit will be made to facility. Repeat violation. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed an open package of meatballs and an open container of hummus that had both passed the 7 day mark. When a TCS item is opened it can be kept for 7 days including the day it was opened at 41F or below. CDI- Items discarded. Repeat violation. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility does not have a thin probed thermometer. The only thermometers that could be located were not thin probed. VR- A verification visit will be made to facility. |
|
41
|
0
|
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 scoops left in dry seasonings with the handle touching the food product. Leave the handle above and not touching the food. |