|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed interior of metal pan soiled with debris. CDI- Taken to dish sink. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Multiple foods in flip top unit recorded above 41F (see chart). PIC explained that facility turns unit off overnight and empties unit and turns unit on in the morning and re-fills. Unit needs 1-2 hours to cool down to hold 41F or below before food is placed in. EHS observed external thermoeter drop from 54F to 48F during time. Reccomend unit stay on overnight to alleviate problem or unit will have be turned on at least two hours in advance to opening. Cold holding in this unit has been a REPEAT for last inspections. ITS may be issused. VR. CDI- Food placed on TPHC. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed bottom of WIC door damaged. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed personal lotion and bandaid packages stored on food prep shelves. |