|
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 chopped lettuce stored in prep cooler > 45F. Minimize time TCS foods are kept out of refrigeration.
observed lettuce stored in overfilled containers in prep cooler.
CDI- lettuce cooled to 41F.
observed salsa in reach-in cooler > 41F, but < 45F today. CDI- discussed 41F cold hold with PIC. PIC will monitor temperature of food product. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
observed wet stacked containers on drying rack.
observed employee towel drying cleaned utensils. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Characteristics-Materials for Construction and Repair -
observed particle board shelving above prep coolers in cooking area with peeling, flaking surface.
Replace with solid sealed wood, plastic, or metal shelving units. " |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
observed build-up inside the microwave oven (nfc) |