|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. All food contact surfaces shall be cleaned to sight and touch. Observed bar gun and microwave behind bar soiled. CDI by instruction. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. All PHF and RTE foods for cold holding should be 45-41F, or 41F and below. Observed boiled eggs, sliced cheese, deli ham, shredded cheese, and melon at temperatures 49F and above. CDI - food was discarded. Time as a Public Health control is an option. Handout left. |