|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Ham chubs 49F, tuna 49F, chicken salad 49F in front display cooler. CDI-palced uncovered in walk in cooler. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF: Lettuce, prepped prior to inspection, observed cooling covered. CDI-vented to ensure proper cooling |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
K3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Discontinue storing bag of onions on floor. CDI-placed on shelf |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair window pane on pass through window (frp).
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Reseal baseboard/cove base to wall beside bread oven. |