|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes stored as clean with visible food debris. CDI took to be recleaned. |
|
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 lettuce and tomatoes in prep unit 1 at greater than 41 degrees and tomatoes in prep unit 2 at greater than 41 degrees. CDI took to walk in and products were cooled to 41 degrees. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chicken and breading liquid held on tphc not labeled with beginning or end times. CDI products labeled. -0 points- |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. Observed both rear dish machine not working facility currently utilizing three compartment sink current levels due to pandemic will support this. Bar dish machine leaking. 10 day verification required. |