|
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 holding pasta in steam table and newly replaced pasta hot holding at 112F and 129F. CDI - PIC stated this product was made at 11A. PIC reheated above 165F. -1.5- |
|
22
|
1
|
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 TPHC used for cold produce (cut tomatoes, cut lettuce, etc.) without time stamp for beginning of TPHC. CDI - PIC retrained staff on TPHC written procedures and staff advised to follow this procedure. -1- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed small side salad cooling in reach in cooler and larger Caesar salad cooling in beverage cooler near cash register. CDI - PIC retrained staff on existing HACCP section for cooling and cold holding. -1- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on middle door of reach in cooler near soup kettles and out of service flat top in rear cook line. REPEAT -1- |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed slow drain at handsink nearest pot dish pit. -0- |