|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-cut bagged lettuce product in the flip top cooler at 45F-50F. Item was cooled down to 41F in the walk in cooler by employees. As item is pre-cut, at no time should it exceed 41F, ensure that TCS food products are not left out of cold holding equipment for long enough periods of time to heat up above 41F, unless being actively used in a preparation step or process. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a pizza cutting device stored in between two prep cooler units. As the surface between the prep cooler units is not regularly cleaned, utensils may not be stored in this manner.
Item was removed. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic and metal containers in the clean dish area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage present behind the three compartment sink. |