|
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 slicer soiled with old food and debris. CDI- Slicer broken down to be cleaned. |
|
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 the tops of the deli meats (roast beef, ham, turkey, capicola salami) in the prep top unit beside the phones holding above 41F. Observed deli meats (roast beef) in the prep top beside the register holding above 41F. See temp chart. CDI- Items placed in the walk in cooler to cool to 41F. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed dice scoop handle stored in the ice bin. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-603.14 Wet Cleaning - C Observed PIC cleaning slicer without soap water. -REPEAT
4-603.16 Rinsing Procedures - C Observed slicer not being rinsed. -REPEAT
NOTE: Violation previously marked under #14. |