|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep with cooked sausage and cooked steak at 49F. Ambient air was 52F. CDI - PIC contacted service tech for repair. -0- |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (B)(1) Use approved thawing methods. Observed crab meat in packaging thawing under cold unning water at 71F. Rrunning water shall be 70F or below. CDI - Crab placed in walk in to cool. -0- |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees wearing watches while prreparing food for customers. Remove these items prior to food prep. REPEAT -.5- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed handles and shelving of under counter storage with flour buildup. Clean. -0- |