|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed bacon and cream cheese holding above 41F (see chart). CDI- Bacon cooled down in WIC, PIC stated it was left out. Cream cheese placed on TPHC. Facility must hold all TCS foods at 41F or below. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration.
Two sanitizer buckets low in concentration. CDI- Exchanged. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
Light bulb shield does not entirely cover light bulb above bagels. Missing end caps to light shield. |