|
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 sushi packages in the sushi display case cold holding above 45F (see chart). CDI- product was transferred to the walk in cooler for cooling. EHS instructed PIC to monitor cooler and discontinue use if it cannot maintain foods at 45F or lower. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 1 ham chub from 7/2, one from 7/3 and a turkey chub opened on 7/4 in the deli cases. CDI- products were removed for discarding. |
|
47
|
1
|
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 debris accumulation on the inside of dry storage cabinets below the deli meat cases, the sandwich prep. line, and on the floor inside the walk in freezer. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged metal baseboard below the deli chub cases. |