|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(27) Maintain TCS foods in cold holding at 45F or less. -P Observed deli meats & cheese on make table at greater than 45 F. The right portion of the unit appeared to be holding at approved temperature but the left side was lacking air flow and foods were up in temperature. Foods were discarded and time as a control for safety on TCS foods was implemented till unit could be repaired. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf• Observed BBQ which was out dated on shelf with working product. Employee reports product is for discard. Gave instruction to provide separate area for discard items. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed broken wires in frier baskets. Discontinue using frier baskets with broken wires. 4-501.11 Maintain equipment in good repair. Observed make table unit not functioning as evidenced by food temperatures. Service was called. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed thorough cleaning needed around baseboards, floor drains, and under equipment. Gave instruction. |