|
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 unsalted butter hot holding below 135F on the stove. CDI-The butter was removed immediately to be used in a dessert dish. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a bbq sauce cold holding above 41F in the walk in cooler. The manager explained that the product had not been used today. CDI-The product was discarded. It is possible that the speed rack had been pulled out by an employee sharing the kitchen for a food truck and the product had raised in temperature. Only pull items out that is needed, do not pull the entire speed rack out and cause product to rise in temperature. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed a wet cloth sitting on the prep counter. CDI-The cloth was removed to the dirty laundry. When a wet cloth is not in use, it either needs to be stored in a sanitizer bucket or put into laundry for cleaning. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed single service items such as plates, and gallon jugs stored on the ground. CDI-Both items were placed onto shelving. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed personal food and drinks stored intermingled with facility foods. CDI-All food and drink items were removed to proper locations. |