|
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) Observed shell eggs sitting on shelf above grill at ~74F. TCS foods shall remain at 41F or below. PIC and REHS discussed holding eggs on TPHC for 4 hours. Times must be marked and Once the 4 hours is over, eggs that were out must be discarded. CDI-TPHC |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Observed single bag of hot dogs with discard date of 3/25. TCS food shall be discarded on the 7th day. CDI-discarded |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.16 Nonfood-Contact Surfaces (C) Observed cardboard being used on bottom shelves of prep tables. Bottoms shelves of prep tables are in poor condition (rusted). Cardboard can’t being used because it is not cleanable, neither are stainless tables in the condition they are in. REHS advised to use large baking sheets on the bottom of tables or have shelves painted in order to make them cleanable again. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Mechanical hood has an accumulation of grease/dust and needs to be cleaned. |