|
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 two containers of cheese on the front line with a temperature of 41F (see temperature chart). Observed two containers of pico on the front line with temperatures above 41F. CDI- PIC swapped all four containers out with products that were 41F or below. Suggests using TPHC for cheese due to last report with same cold holding violation. TPHC was explained and emailed to PIC. REPEAT. |
|
42
|
0
|
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 dishes wet stacked on dry dish rack |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards in need of replacing.
4-501.11 Maintain equipment in good repair. Observed the door to the walk in cooler starting to rust. PIC stated that door is being replaced later this month. |