|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed wicker baskets on produce shelving with debris accumulation on them. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items cold holding above 41F at produce wall, in prep. room, and at the salad bar (see chart). CDI- products were discarded or transferred to walk in cooler for cooling. Observed walk in cooler with an ambient air temperature of 42F after several minutes of monitoring. Verification required to ensure compliance. |
|
21
|
0
|
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 an opened package of cooked chicken and an opened package of feta cheese without datemarks. CDI- products were discarded. |