|
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 some raw marinated lamb in cold drawer at 52F. Only the front row of lamb were above 41F. All other items in unit were maintaining 38F-40F. CDI - Lamb voluntarily discarded. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed some plastic containers, metal containers, and plates wetstacking on drying rack. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris on canned goods rack.
No signature needed due to COVID-19 guidelines. |