|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of beer cheese with diced tomatoes and cooked onions at steam table with a temperature of 110F. CDI - PIC reheated beer cheese to 169F. -0 points- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 Observed crab dip dated 8/9, slaw dated 9/3, and sliced ham dated 8/28 in walk in cooler. CDI - PIC voluntarily discarded items. -1.5 points- |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled container of unknown substance in dish pit area. Substance was later identified to be bleach disinfectant. CDI - PIC labeled spray bottle with name of contents. -1 point- |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwash sink near walk in cooler with pink build up. Recommend higher frequency and more thorough cleaning. -0.5 points- |