|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS foods in the walk-in cooler from 44-45 degrees. Unit was blowing out 47 degree air during inspection. Manager was able to see the temperature dial had been turned up to 45+. He turned the dial down to 35 and the unit began to blow out 39 degree air. All cooked TCS food products were voluntarily discarded during inspection. Establishment will voluntarily close until the cooler is holding foods at 41 degrees or less. Manager stated that someone will be coming out to look at the unit for any necessary repairs. |
|
40
|
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 two employees preparing food while wearing bracelets. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
Observed an employee cloth drying dishes out of the dishwasher. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed one small reach-in freezer with the gaskets held on by duct tape. Observed the walk-in cooler above 41 degrees. |