|
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 pork loin, chicken breast and other TCS foods declared hot held holding less than 135F. See temp chart. CDI - PIC stated all front line items are to be held on TPHC. Existing TPHC procedures adjusted to reflect all these items during the inspection and staff trained on changes. -1.5- |
|
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 cut lettuce and sliced tomatoes cold holding above 41F on ice. CDI - PIC added these items to TPHC procedure and trained staff on changes. -1.5- |
|
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 peeling speed racks in walk in cooler. -1- REPEAT |
|
54
|
0
|
Meets ventilation and 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. Observed employee cell phone stored with cleaned utensils in 3-comp sink area. -0- |