|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Chili observed at 127F. Maintain TCS foods in hot holding at 135F or above. -P
CDI- Manager voluntarily discarded out-of-compliance chili. Regulatory authority recommended establishment reviews installation guidance to ensure proper temperatures are maintained. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Establishment was not properly discarding items at designated time of disposition including egg rolls, taquitos, burgers, and hashbrowns. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
CDI- Manager voluntarily discarded out-of-compliance products. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Establishment did not have available ambient air thermometers in coolers. Provide and position correctly an air thermometer in cold/hot holding equipment. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drain is unavailable in right dumpster. Drains in dumpsters and waste containers shall have drain plugs in place. |