|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean mixer.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Observed sanitizer in bucket and sink reading less than 50ppm. CDI-remade |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Cut lettuce 79F. Must keep lettuce at 45F or below. CDI-placed in cooler. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF: Observed pastrami thawing in prep sink at room temperature. Pastrami 41F. Must thaw under cold running water, in coolers, or in microwave as a part of the cooking process. CDI-ran cold water over product |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean around door gaskets of coolers and freezer. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Observed back door not tight fitting. Door is too small for doorframe. Big space between door and door frame. Repair or replace. |