|
22
|
1.50
|
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) TCS food items being held cold are to be at 41F or below. Noted ground beef, chicken breast, short ribs above 41F. CDI advised PIC to relocate items to the walk in to reach 41F before placing onto the customer display unit. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P) Sanitizer shall be registered at a concentration of 50-200ppm. Noted quat sanitizer being dispensed into the 3 compartment sink above 200ppm. Temperature of the sanitizer water was above 75F. CDI mixed cold water with sanitize water to have the proper concentration. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Need to clean shelving in the walk in refrigerator. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.16 Drying Mops (C) Mops need to be dried and stored with their handle up to prevent contamination. Noted mops stored with the handle down in the can wash. |