|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -PObserved dishwasher fail to fully submerge some containers in sanitizing solution. CDI by fully submerging containers and instructing dishwasher to fully submerge all dishes for proper sanitization. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in a flip top holding between 48 and 57. Flip top ambient air temperature was ~57. CDI by voluntary discard of all TCS items held over night in the unit and removal for cooling of all items recently prepped and placed in unit. VR. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed single container of salsa in the walk in with no date marking. CDI by date marking container. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ladle entirely submerged in food in flip top cooler. CDI by removal for cleaning of ladle and replacement with a clean one. |
|
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 flip top unit holding at ~57 and broken gasket on reach in freezer. |