|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Small amount of dried meat on the inside blade area of the slicer- cdi wrs to correct.
Be sure night staff know that the small black plastic piece pulls up for ease of cleaning. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 buffalo chicken salad given 6 days( chicken was made on the 12th) and it was stored at 42F on the side display unit. Other items in this unit were holding at 41F or less(other items that had been there all night were checked).
Thank you for correcting the temperatures on the meat display unit so that 7 days can be achieved. |
|
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.
Build up on prep sink spigot and caulking. Build up on hot display case, cold display case, old proofer, and walk in rolling rack. |