|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some scoops stored as clean with food debris on them. CDI: Scoops taken to dish area to be properly washed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot held foods on self serve bar below 135F. CDI: Products used for breakfast service and consumed or discarded by end of inspection (less than 4 hours from cooking). TPHC procedures and logs created by PIC during inspection. Observed potato mix and eggs in hot box in catering kitchen below 135F. CDI: Product was served by end of inspection (less than 4 hours from cooking). The wrapped pans of the same food were above 135F. EHS suggests keeping the food products wrapped during holding and transport to maintain temperature. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed condiment cooler holding food items above 41F. Cooler was not turned on. CDI: Cooler turned on. Products voluntarily discarded. Observed fruit holding in reach in cooler in catering area above 41F. Product was below 41F prior to transport downstairs. Ensure items are moved quickly and on ice if necessary to maintain temperature. CDI: Product served at 8:30 (less than 4 hours from delivery). REPEAT VIOLATION |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans and lids stored as clean. CDI: Pans separated, lids rewashed. REPEAT VIOLATION |