| Violations |
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed hot holding TCS (Temperature Controlled for Safety) foods below required temperature of 135°F or above. See temperature log for said items. COS: PIC discarded all items. Discussed with PIC about using time as a public health control.
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed TCS (Temperature Controlled for Safety) foods in Avantco Prep Unit in kitchen. Marked on container of cooked chicken was 12/28/22 through 01/03/23. Chicken past 7 days. COS: PIC discarded items.
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(10)(a) – equipment & utensils, air-drying required (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several wet stacking metal pans above three-compartment sink still wet. Pans must be air dried before stacking. COS: PIC removed pans to separate them so they can air dry.
