|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P
Observed several serving spoons that were greasy and still had food residue left on them hanging up at the 3 compartment sink as clean. *General Comment*
CDI- Items were placed back in the 3 compartment sink to be rewashed. |
|
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
Observed pre cooked turkey sausage and andouille sausage holding in hot unit both at 94F.
CDI- Items were reheated to 186F during inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -Pf
At buffet line, observed honey dew melon, sliced cheese, and cream cheese above 45F.
CDI- More ice was added to the ice well under the melon and cheese, so ice touched the containers of food. The cream cheese ice container had melted and it was replaced with a frozen one. - - |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed food employee wearing bracelets and rings.
*General Comment*
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed same food employee not wearing hair restraint while preparing food.
*General Comment* |