|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 6 rotisserie chickens in hot holding measured 124-131F. TCS foods in hot holding must be at least 135F. CDI - Chickens had been in unit 2 hours, so they were broken down and cooled down for chicken salad. REPEAT. Kept at half credit due to no increase in severity. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - 5 containers of ribs and 3 taco kit containers in retail cooler measured 46-48F and 46-50F, respectively. 1 container of chicken tenders in island cooler measured 44F. Various Boar's Head deli meats and cheeses all measured 42-50F in Boar's Head case. Case air temperature on EHS thermometer was 46F. 2 pizzas in retail cooler measured 44-45F. CDI - All items discarded. VR - Verification required within 3 days that cold holding equipment is functioning properly. REPEAT |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards at sandwich station have deep cut marks and are no longer easily cleanable. Resurface or replace cutting boards. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee's personal food stored on shelf above bakery prep foods in upright cooler. Store employee personal foods on bottom shelf or in a separate area. 0 pts. |