- Critical: Hot and Cold Holding Temperatures (corrected on site)
- Details:
- Top and middle layers of chicken breasts at 56F, cheese 51F, and salami 53F, and beets at salad bar at 44F. Provided 41F or below for potentially hazardous food both on top as well as bottom layers (where the bowl is in contact with the ice). Observed above food discarded.
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Critical: Hot and Cold Potable Water Not Available (corrected on site)
- Details:
- Hand sink west water 78F. Provide hot water 100 to 108F. Facility has 3 hand sinks and are using the other two. Post notification sink is not to be used for hand water by employee until hot water can be provided.
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Equipment/Utensils/Linens: Proper Storage / Use
- Details:
- Food debris in hand sink east at cook line. Use sink only for hand wash.
- Comment:
- All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
|
07/10/2015 | Routine |
- Equipment/Utensils Not Approved/Installed/Cleaned
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
|
05/16/2014 | Routine |
- Improper Hot and Cold Holding Temperatures
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
|
05/09/2013 | Routine |
- Food Storage Containers Not Labeled
- Comment:
- Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
- Improper Use and Storage of Wiping Cloths
- Comment:
- Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
|
05/08/2012 | Routine |
Restaurant representatives - add corrected or new information about Blue Shield Of California, 3021 Reynolds Ranch Pkwy, Lodi, CA 95240 »