|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp salad at 51F, tuna poke at 49F, salmon fillet at 49F in front display cooler. All items in cooler were holding at 45F or higher. CDI - Items packed day prior, and earlier, were voluntarily discarded by PIC. Items packed day of were moved to walk in cooler to cool to 41F or less, and a technician was called to service cooler. -REPEAT- -3 points- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed stacked single serve trays on back shelving with food and meat residue. Recommend keeping single serve items in plastic sleeving until time of use. -0.5 points- |
|
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 shelving in back of department with buildup of meat and oil residues. Recommend higher frequency of cleaning. -0.5 points- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on top of customer food in walk in cooler. CDI - PIC removed drink to designated area. -0 points- |