|
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 rotisserie chicken 126F on counter and meatloaf in warmer 127F. CDI-rotisseries discarded, meatloaf reheated to 165F |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Observed moz.cheese out dated along with old foods on speed rackm in walk in cooler. Manager stated foods were held for return to distributer. Label cart for unused or return foods. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed chicken bites cooling under shelving and not protected from debris from products stored above them. CDI-moved to speed rack. |
|
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. Clean inside gasket on small prep cooler in cheese area. Clean bread racks. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors throughout. |