|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
Food contact surfaces shall be clean to sight and touch. Observed microbial build up on ice machine. CDI-cleaning started. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Properly cool foods. Observed just cut tomatoes put into cold hold prep cooler. Tomatoes were being used to assemble sandwiches for catering. Cool tomatoes in walk in cooler to at least 45F before putting into prep cooler or into sandwiches for catering to avoid being out of temperature for too long. |