|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes at the steam table temped at 105. CDI - PIC rapidly reheated to 165F. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open feta in the walk in cooler without date marking. Observed made in house chili in reach in freezer without date marking. CDI - PIC able to determine when the chili was prepped and the feta was opened. Allowed to properly date mark. -REPEAT- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.16 Nonfood-Contact Surfaces - C Observed shelving in the walk in cooler rusted. Replace. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee covered beverage in the reach in freezer. CDI - PIC discarded. |