|
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 deep portions of feta cheese and bleu cheese cold holding in flip top at 46-48F. CDI - POC instructed employee to split portions in half and monitor temperature of product. -0- |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled containers of spice over salad prep unit. CDI - Employee labeled with the common name of the items. -1- REPEAT |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed pitted ladles hanging ovver 3-comp sink. CDI - PIC moved to dish room and instructed dishwasher to rewash to verify the buildup is not food and then discard those with rust present. -1- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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. Observed buildup on ceiling and vents throughout facility. Clean. -0-
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles in the restrooms. Replace these with nonabsorbent tiles. |