|
22
|
0
|
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); Cold hold foods at 41 degrees and below. Cole slaw and salsa at the wait line were above 41 degrees. CDI-Foods were discarded. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C); Few buckets of sanitizer were below sanitizer concentration. Change buckets as needed to maintain sanitizer concentration at 272-700 ppm DDBSA. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C); Store in-use utensils in water of 135 degrees or higher. Utensils were stored in water of 119 degrees. Employee used bare hands on cup to scoop ice from ice bin. Use a scoop so that bare hands are not in contact with ice. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-202.11 Food-Contact Surfaces - Cleanability (Pf); Replace damaged ice scoop. Ice scoop at the wait station has a broken shield. Knife at the prep station has a split handle; replace or repair. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C); Repair corner/wall tile behind wait station prep cooler.
6-501.12 Cleaning, Frequency and Restrictions (C); Clean wall above hot hold unit (by dish machine) and wall above wait station cooler. Repair corner/wall tile by wait station cooler. |