|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed just slaw and salad cold holding at 47F in the prep top. Product was also filled over the brim. CDI - PIC transferred top portion of the pans and put in the walk-in cooler and cooled down to 41F. REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair wall in back prep room. A peg board is covering and opening in the wall. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on the shelf with retail food in the back storage room. CDI PIC moved the phone. |