|
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 TCS dressings in small Fliptop upon entry to kitchen at 45F.
CDI- PIC voluntarily disposes of dressings and calls in service order for unit. Many other fliptops are available for use while awaiting repair. (-1.5) |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed tuna thawing inside WIC in sealed bags which state slits should be made during thawing.
CDI- PIC makes slits in packaging. (-0.5) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed fliptop with ambient temperature stating 38F while TCS foods inside were 45F.
CDI- PIC calls for repair and will not store TCS foods in until fixed. (-0) |
|
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 floors in need of resurfacing throughout kitchen, but particularly in the front corridor before entering cook-line area. Restore smoothness and cleanability to floor at earliest opportunity. (-0) |