|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed an employee open a reach in cooler using a glove that was recently used to handle raw chicken. The reach in cooler also contained several ready to eat foods. CDI- door handle was cleaned. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one pitcher of salsa stored in an ice bath (ice was mostly melted) while the salsa was at 62F. CDI- salsa pitcher was immersed in ice to promote rapid cooling. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one ceramic bowl being used to store toothpicks with debris accumulation inside the bowl. |
|
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 debris accumulation on the gaskets of a flip top reach in cooler along the cook line. |