|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
• 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed multiple items inside sandwich prep table held at 45F-48F. CDI: items moved out and transferred to walk-in cooler and some products stored in reach-in line cooler. Verification required.
Observed walk-in cooler food temperatures borderline 45F. Observed door is not shutting completely. Maintenance was called. |
|
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 two chemical bottles not labeled. CDI: labeled on site. |
|
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 some black plastic food containers wet stacked at dish area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed salad mixing bowls that were pitted. |