|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and lettuce in reach in cooler above 41F. PIC stated that they just refilled the cooler at 130pm. Facility is closing at 5pm. CDI: Items placed on TPHC for the rest of the afternoon. Ensure cooler is repaired. |
|
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 cooler on back line holding items above 41F. Air temp was 47F. Facility has capability to use TPHC or to hold items in additional cold storage. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed light shields above back cook line with some build up. Ensure more frequent cleaning. |