|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all food products that are cold holding at 45F and below (41F and below required after 1/1/19). Observed sliced american cheese overstacked in the sandwich prep cooler with the top of the stack and 54F and the bottom and 43F. The top portion was voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingProperly date mark all ready to eat, potentially hazardous (TCS) foods. Observed pre-cooked egg patties without a date label. CDI- labeled properly.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionProperly dispose of any food products with an expired date label. Observed sausage patties stored with a discard date of 7/11/13. Observed deli turkey stored with a discard date of 7/9/11. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesMaintain all equipment clean. Observed build up in and around the deli cases. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System Maintained in Good RepairMaintain the plumbing system in good repair. Observed a clogged drain behind the rotisserie oven creating a small backup/slow drain. A return visit will be made to ensure the repair of drain. A plumbing company will be visiting today for repair. |