|
21
|
3
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Pizza and busiest with egg and sausage were holding at 114 F in the grab and go hot box at the front of the store. All TCS food must be held at or above 135 F. Items discarded during the inspection, |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) The deli meat case was holding deli meats and cheese at 44-45 F. The one door reach in cooler was holding house made salsa and sour cream at 45 F. All TCS food must be held at or below 41 F. All foods were moved to another cooler during the inspection. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) Deli meats and chicken were being thawed at room temperature at the food prep sink drain board. TCS foods can not be thawed at room temperature they must be thawed in a cooler at 41 F or less, in a vat of running water of 70 F or below, or as part of the continual cooking process. Chicken was placed in a bowel of cold running water and deli meats was placed in the walk in cooler. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.12 Food Storage, Prohibited Areas (C). Foods are being stored in household plastic containers not meant for food storage. Store food in food grade containers only. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) - Wiping cloths were left out on counter tops and were wet after being use to wipe counter tops. Hold in use wiping cloths in sanitizer at food strength between uses. |