|
21
|
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 grilled chicken in warmer and little g's(chicken) under heat lamp being held below 135F. Product prepared at approx. 10:30am. CDI: PIC reheated grilled chicken(191F) and voluntarily discarded little g's. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed watermelon, ham, and yogurt being held above 41F in bowl/salad make table. Other TCS foods in unit within temperature parameters. Ambient temp of unit 36F. CDI: PIC turned down temp of unit and voluntarily discarded product. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf
Observed no time stamps on unsalted butter that is held on TPHC in bakery section. Food employee stated product placed out at midnight by night staff for next day prep. CDI: PIC voluntarily discarded product. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed in-use knives used for cutting sandwiches being stored in stagnant room temp water. CDI: PIC sent knives to be W/R/S. Going forward, facility will utilize counter storage with 4-hour sanitation. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed low grout throughout dish area/prep area. |