|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of items stored on cart waiting to
be reheated. Items were holding above 41F. CDI: Items were marked with time for the remaining 2 hours of prep. Adjust violation or risk losing double points during next inspection. -1.5 points. REPEAT |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 Facility lacked time on sausage patties and chili. CDI- time was added to products. REPEAT - 2 points. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label container of sugar. 0 points.
No signature due to covid-19
Inspection conducted with Amelmal H. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee prep food with watch on. 0 points. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed containers previously used for potatoes salad, chili etc, being re-used for food storage and being rewashed for later use. -.5 points. |