CASA OLE #57

Proper Hot Holding temperature (135F) (-3pts); Time as a Public Health Control; procedures & records (-3pts); Food Handler; no unauthorized persons/personnel (-2pts); Thermometers provided, accurate, and calibrated (-2pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts); Physical facilities installed, maintained, and clean (-1pts); Other Violations (-1pts)

Proper Cold Holding temperature (41F/45F) (-3pts); Proper Hot Holding temperature (135F) (-3pts); Food contact surfaces cleaned and sanitized (-3pts); Toxic substances properly identified, stored and used (-3pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Wiping Cloths; properly used and stored (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts); Physical facilities installed, maintained, and clean (-1pts); Toilet Facilities; properly constructed, supplied, and clean (-1pts)

Proper Cold Holding temperature (41F/45F) (-3pts); Proper reheating procedure for hot holding (165F in 2 Hours) (-3pts); Food contact surfaces cleaned and sanitized (-3pts); Hands cleaned and properly washed; Gloves used properly (-3pts); Toxic substances properly identified, stored and used (-3pts); Food Handler; no unauthorized persons/personnel (-2pts); Proper Date Marking and disposition (-2pts); Thermometers provided, accurate, and calibrated (-2pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Wiping Cloths; properly used and stored (-1pts); Environmental contamination (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts); Physical facilities installed, maintained, and clean (-1pts); Toilet Facilities; properly constructed, supplied, and clean (-1pts); Other Violations (-1pts)

Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Proper Hot Holding temperature(135°F) - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Wiping Cloths; properly used and stored - 1

Adequate handwashing facilities: Accessible and properly supplied, used - 2; Proper Hot Holding temperature(135°F) - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Personal Cleanliness/eating, drinking or tobacco use - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3; No Evidence of Insect contamination, rodent/other animals - 1; Environmental contamination - 1

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; No Evidence of Insect contamination, rodent/other animals - 1; Environmental contamination - 1; Personal Cleanliness/eating, drinking or tobacco use - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3

Personal Cleanliness/eating, drinking or tobacco use - 1; Wiping Cloths; properly used and stored - 1; Environmental contamination - 1; Original container labeling (Bulk Food) - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Single-service & single-use articles; properly stored and used - 1; Proper cooling time and temperature - 3; Proper Cold Holding temperature(41°F/ 45°F) - 3

Wiping Cloths; properly used and stored - 1; Personal Cleanliness/eating, drinking or tobacco use - 1; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Time as a Public Health Control; procedures & records - 3; Original container labeling (Bulk Food) - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3

Wiping Cloths; properly used and stored - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Other Violations - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Personal Cleanliness/eating, drinking or tobacco use - 1

Wiping Cloths; properly used and stored - 1; Environmental contamination - 1; Proper Date Marking and disposition - 2; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Proper Cold Holding temperature(41°F/ 45°F) - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Proper Hot Holding temperature(135°F) - 3

Proper cooling method used; Adequate to Maintain Product Temperature - 2

Proper Hot Holding temperature(135°F) - 3; Personal Cleanliness/eating, drinking or tobacco use - 1; Wiping Cloths; properly used and stored - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; No Evidence of Insect contamination, rodent/other animals - 1; Toxic substances properly identified, stored and used - 3; Wiping Cloths; properly used and stored - 1; Single-service & single-use articles; properly stored and used - 1; Original container labeling (Bulk Food) - 1; Other Violations - 1

Improper Cooling for Cooked/Prepared Food 5; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Lack of Good Hygienic Practices 4

Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Unapproved Systems (HACCP Plans/Time as Public 4

Unsound Condition 4; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Food Contact Surfaces of Equip and Utensils Not 3; Cleaned/Sanitized/Good Repair