|
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 REPEAT. Observed shredded cabbage, cut lettuce, chipotle hummus, feta cheese, chickpeas, stuffed grape leaves, spinach pie, taziki sauce, roasted red peppers, grilled chicken, gyro maintaining temperatures above 41F. See chart above. Ambient air temperature of stand up reach in by front handsink is reading 55F. Ambient air temperature of bottom reach-in unit is 41F. CDI - Lettuce, chipotle hummus, feta cheese, chickpeas, and grape leaves voluntarily discarded. All other items taken to freezer and other coolers for cooling. VR to be done by 7/1/21. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed tube of antibiotic ointment (personal item) stored in container with kabob skewers. CDI - Item removed and skewers voluntarily discarded. |
|
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 cleaning needing to be done on all equipment throughout kitchen. |