|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute on drink machine with black and pink build up. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomatoes and cut lettuce in the flip top prep line unit at 47F and 46F. CDI-Items were discarded. Flip top put on TPHC for lunch period. PIC educated on 41F new cold hold as of 1/1/19. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken prepared 3/27 in walk in without cover or lid.
3-307.11 Protect food from contamination sources not specifically noted by code. Observed to go plastic bag used for food storage in reach in freezer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet clothes laying on side of oven. Observed sanitizer buckets at 50 ppm quat. |