|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Items in flip top prep unit such as ricotta, meat balls, pasta and marinara double panned and holding above 45F. CDI - Items in cooler more than 4 hours discarded; all others pulled to walk in cooler for rapid cool down. Products were replaced and double pan method changed to single pans. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from fan guards in walk in cooler. Points not increased as shelves were clean today. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair floors with missing grout and tiles. Points not elevated as floors were clean throughout today. |