|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed beef and chicken at bottom of prep unit on main line > 45F. Discussed not packing cooler too full and getting a good air flow. CDI - items placed on ice to cool down. All other TCS foods were observed < 45F. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bucket of bleach sanitizer and a bottle of "windex" not labeled. CDI - labeled during inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards.4-205.10 Ensure equipment used to store food other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed salsa containers stored on top of kegs in beer cooler. Remove and stored on approved ANSI certified cooler. |