|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -PObserved on sanitizer bucket measuring over 400ppm (quat). CDI- Bucket was discarded and properly refilled at the proper concentration. All other buckets measured at the proper concentration. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved TCS foods stored in the grab and go cooler at 49F and above. Items included: packaged sandwiches, cut melon, yogurt, etc. CDI by moving items inside the walk in cooler. |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -PfPre-packaged items including fruit, puddings, sandwiches, wraps etc stored inside the grab and go case are not properly labeled. Facility has submitted a variance to the state. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.Facility is to have the grab and go cooler checked for repair. Observed all items stored on the unit 49F and above. Unit is to be maintained empty of all TCS food items until it can maintain all foods at 45F and below. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.Repair the missing wall coving at the vegetable prep sink. Repair the falling wall coving at the walk in freezer. Repair the hole in the wall next to the catering tea urn station. Clean around the ceiling vents in the catering area. |