|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed "clean" slicer with food debris. CDI - PIC rewashed and sanitized. -REPEAT- |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding grilled chicken hot holding at 121F. CDI - PIC stated that the chicken was prepped within an hour. Allowed to rapidly reheat to 165F - REPEAT- |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed deli meat that was sliced today and held for more than 24 hours not date marked; Observed gyro meat prepped yesterday without datemarking. CDI - Allowed PIC to properly date mark products as they were able to determine the dates they were prepared.
-REPEAT- |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of degreaser. CDI - PIC properly labeled the spray bottle. -REPEAT- |