|
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; properly wash, rinse and sanitize food contact surfaces; Observed slicer stored clean with food debris; slicer pulled and placed into dirty dish pit. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
_3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding; Properly cold hold PHF products; Observed walk-in cooler not properly hold required cold hold temperature; raw chicken stored in cooler measuring 50 degrees F; CDI chicken moved to functioning walk-in to properly cold holding. VR to ensure unit is repaired. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
(general comment)4-202.16 Nonfood-Contact Surfaces; Keep equipment in good repair; Observed handle broken off cold holding unit at make line. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability; Keep floors in good repair; Observed damaged flooring throughout in need of repair. |