|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed grilled chicken over stacked and sliced deli cheese in prep top cooler holding above 41F (see temperature chart). PIC stated items came from WIC below 41F around 10am and were over stacked in the flip cooler units. CDI-Items were placed in walk in cooler for rapid cooling. -REPEAT VIOLATION |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs with handle stored laying directly on top of raw chicken at breading station. CDI-PIC removed tongs and placed in dish machine area and grabbed new clean set of tongs for breading station. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on gaskets, cold holding equipment including handles and doors, and shelving throughout kitchen. -REPEAT VIOLATION- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored on top of dish machine. CDI-PIC moved employee drink to designated employee area. |