|
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 turkey and cheese in reach in a prep counter at 45F. Items had been in drawer for less than two hours. CDI - Items were placed in shallow pans and moved to walk in for rapid cooling to 41F or less. |
|
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 Observed beginning and end times on all TPHC prep areas except for one. All other prep areas being held on TPHC were marked correctly and SOP's were being followed. CDI - PIC labeled the prep area with the time in and time out. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house a house fly and fruit flies on premises. |