|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods at front line cold holding at 47-54F and cooked capers on the table in the salad pantry at 75F. CDI - Items removed from the prep and cooled in the walk in to less than 45F and cooked capers were voluntarily discarded. -1.5- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed broken hinge on the front prep cooler, splintered pizza blocks and rusty shelving in the dry storage. Repair. REPEAT -0- |
|
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 buildup on the shelving throughout the facility. -0- |