|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Eggs in the hot holding unite were holding at 118 F under a heating lamp that was out. A repairman was on site during the inspection to replace the bulb and the eggs will be discarded if not all sold in less than 4 hours of placing them on the hot holding unite. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) The sandwich cooler was holding tomatoes and cheese at 50 F. The tomatoes and cheese had been less than on hour and a discard time was placed on them 4 hours from the time it was placed on the unite. Spring mix was piled too high on the salad bar and was holding at 48 F. The meat grab and go cooler was holding meat at 49 F. All meat and cheese in the grab and go cooler was taken to the walk-in cooler. Repairman was on site during g the inspection working on the coolers. All TCS must be held at or below 41 F. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wiping cloths must be held at food contact strength between uses, for quaternary ammonium (200-400 PPM). During the inspection wiping cloths were left out on work tops. Cloths placed in buckets during the inspection. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) Store single service items in the kitchen and dry stock area with the food side down. Items inverted during the inspection. Do not store single service items on the floor. Single service items must be protected from contamination during storage such as splash, and dust. Items inverted during the inspection and single service items placed on a shelf. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) The sandwich cooler and the meat grab and go cooler failed to keep foods at 41 F or below. Equipment shall be capable of keeping foods at 41 F or below. A repairman was on site during the inspection. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) 4-202.16 Nonfood-Contact Surfaces (C) Better cleaning of several cooler door tracks where food particles are accumulated. Clean off build up in oven. |