|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of chicken stored in prep top at 50F. All other items in prep unit 41F or below. PIC stated item had just been placed in and was out of temperature control for ~ 10 minutes before being placed into prep top. CDI - Item moved to walk in cooler to be rapidly cooled before being placed back into cold holding. All other cold holding good. - 0 - |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed to the inside of all reach in units on cook line. - REPEAT - 0.5 - |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and head phones stored above facility food items on prep surfaces. CDI - All items moved to bottom shelf, away from potential contamination. - 0.5 - |