|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce at salad bar and sandwich prep cold holding unit overstocked measuring above 45F (see temp chart). CDI lettuce portioned out so required temp can be achieved. (facility will start using TPHC procedures for both sandwich prep and salad bar. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at coffee bar drink station. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
NO POINTS DEDUCTED
4-501.11 Maintain equipment in good repair. Observed split/torn gasket on walk-in cooler door in need of repair. Observed hand sinks in wash room and at front cook line providing redish brown water that needs to be addressed. |