|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed peppers and tomatoes stored above ready-to-eat thin crust in walk in cooler. CDI - Staff rearranged with ready-to-eat above unwashed produce. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Canadian bacon stocked above chill line and holding at 48F on top. CDI - Out of temp product removed and placed in cooler for rapid cool down. Do not overstock items in flip top. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food pans wet stacked on drying rack. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment
4-502.11(A) Maintain utensils in good repair. Observed food pans that are chipped and/or cracked. Replace as needed. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Deep dark scoring on cutting board. Flip over, resurface, or replace. |