|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed deli meats cold holding above 45F at customer cold storage shelving (see chart). CDI- items were transferred to the walk in cooler for cooling. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-603.14 Wet Cleaning - C Wash equipment and utensils prior to sanitizing them. Employee indicated the deli slicer blade is sanitized every 4 hours but washed with soapy water only at the end of the day. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris accumulation underneath wicker deli meat baskets at the customer cold storage shelves. Improvements made since last inspection. |