|
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 chef case holding TCS food between 42-44 degrees F in top display. CDI, foods relocated to rapidly cool. Observed turkey and ham overstacked at sub cold hold unit and over chill line and some deli salads between 42-45 degrees F in prep unit and exceeding load limit line. CDI, foods relocated to rapidly cool. EHS recommended to ensure proper monitoring of foods and ensure unit load limits and fill lines aren't exceeded when filling prep coolers. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - General Comment: PIC stated that electronic records are used for TPHC at hot bar. PIC provided old written procedures and manual logs for hot bar held using Time as a Public Health Control according to PIC. Ensure updated written TPHC procedures provided for electronic TPHC. |
|
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 1 food prep employee wearing watch on wrist |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed singles-service towel used to stabilize cutting board. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans being wet stacked on storage rack. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residues accumulating around fryer and prep equipment |