|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed products just placed into meat display case holding above 41F, see temperature chart. Through discussion with PIC and employees, all products had been out and prepped in meat cutting room and had gone directly into cold holding case after prep. CDI- all products put onto speed racks, brought to walk in freezer to rapidly chill to 41F or below before placing in cold holding cases. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of icing stored on the floor (from bakery department) in freezer used by meat department. CDI- buckets moved up off the floor, brought to another walk in during inspection. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black/gray buildup in condensation catch pans in meat display case, located above the food in the display case. Ensure more frequent cleaning to avoid buildup. |
|
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 paint chipping on walls in seafood walk in cooler. |