|
14
|
0
|
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 sticky label residue on clean pans on the drying rack. CDI-labels removed and pans washed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes in flip top cooler #2 at 49F. Observed raw chicken and beef in cold drawer since yesterday at 55F and ground chicken and beef cooked today at 53F in the cold drawer. CDI-raw chicken and beef were voluntarily discarded. Tomatoes ground chicken and beef were placed on ice to rapidly cool. VERIFICATION REQUIRED.
(REPEAT) |
|
35
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils and sauces and bulk bins of condiments not labeled as required.(REPEAT) |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on drying rack. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed cold drawer and flip top cooler incapable of maintaining temperatures at 45F or below. VERIFICATION REQUIRED. |