|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed 2 slicers stored as clean but with food particles / debris on back outside of guard / blade area. CDI by instruction for cleaning. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed blue cheese, feta cheese overstacked in cheese case above 41 degrees F. CDI, cheese voluntarily discarded. Observed packages of meat and cheese overstacked in consumer self-service unit above 41 degrees F that were recently placed. CDI, overstacked deli meat relocated to cool. Observed cheese at sub station overstacked above chill line at 45 degrees F. CDI, cheese voluntarily discarded. See temperature observations above. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Per guidance from the State, no points deducted on first inspection for foods found between 42-45 degrees F. Ensure all TCS foods are held at 41 degrees F and below. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor damage in several areas on floors of prep area. |