|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer with food debris on it, workers explained that the slicers are cleaned min. every 4 hrs but were un-sure when the last time the slicer had been broken down and cleaned. CDI- Worker broke down slicer and properly cleaned it. Be sure slicer is broken down, cleaned, and sanitized at least every 4 hrs of use per 4-602.11. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a couple rotisserie chickens hot holding at 122 degrees in display warmer. CDI- Chicken had been on display less than 4 hrs, was placed in walk in cooler to begin cooling process. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed two partially used chubs of roast beef in walk in cooler, one opened 6 days ago had an un-readable date marking and one opened two days ago was not date marked. CDI- Items properly date marked. he |