|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed ceramic bowls, plates, and scoops soiled with food debris. CDI items moved for cleaning. Repeat. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed prep unit at bar area and stand up reach in catering room with an ambient air above 44F and holding items above 45F. CDI items above 41F discarded and packaged products moved to working unit. Repairman on site. Repeat. Verification required. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.
Observed raw meat sitting in standing water in prep sink. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.
Observed wash water at 108F. CDI raised to 116F. |