|
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) Maintain TCS foods in cold holding at 41F or less.
Some foods in top of make lines above 41F as noted in temp log. CDI-Foods discarded. It is advised to hold items on time as a public health control if they can not be maintained at 41F and below. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved.
Top of make unit at 45.5F and is not maintaining foods at 41F and below. Repair or place foods on TPHC with proper written procedure by April 9 |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination (C)
Install splash guard by hand sink in back, as it is right up next to prep table where contamination can occur. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) REPEAT-different item
Missing handle on back hot cabinet. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) REPEAT Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Clean inside of warming cabinets, cabinet under front handwashing sink, in freezer, back of thermalizer, hood. |