|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese stored on top of pans in flip top unit above 45F. Store cheese down in pans or in cooler below. Also observed shredded lettuce and cut tomatoes stored overfilled in pans on ice. Ensure product is not overfilled and that ice completely surrounds pans. Items on ice not observed out of temperature. CDI-sliced cheese placed in cooler below flip top and excess product removed from pan. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two items -cooked diced ham and sausage with hold dates exceeding 7 days |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
Wash fruits and vegetables prior to use. Observed apples wrapped and presented as RTE for customer self service with stickers still attached. Remove stickers prior to washing and wrapping for RTE use. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs for customer self service placed with handle touching food. Tongs adjusted before items available for customer use. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from utensil/single service holders and ice scoop holder. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean flooring underneath fryers, observed heavy build up. |