|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C. Employee drinks must be consumed and handled to prevent contamination. Observed an employee drink sitting on an area used for food even though the station was not manned. CDI - discarded by the PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain food at 45F or below. Observed multiple packages of sushi between 46-52F. CDI - PIC placed in the walk in to cool. Observed turkey stacked too high at the sandwich station. CDI - level lowered and excess turkey put in other refrigeration as it was 50F. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed a build up of dried food debris in the bottoms of most of the deli cases. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Clean the floors as often as necessary to keep clean. Observed the floors need cleaning in the cheese work area, storage closet, and walk-in refrigerator. |