|
22
|
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 yogurt and cut tomatoe overstacked in prep cooler above 41 degrees F. CDI, tomatoes voluntarily discarded and yogurt recently portioned and placed in unit relocated to walk in cooler to rapidly cool. Repeat. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed no consumer advisory on menu for sunrise plate that may contain undercooked shell egg. Vr to ensure consumer advisory updated on menu board. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket at café area stored on ground. |