|
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: Through conversation with market manager, determined meats are cut, cubed, ground from 8:00 am to 6:00 pm. Manager also stated equipment is cleaned once a day. Ambient temperature of the processing area was 58F, requiring cleaning process be done every 4 hours. If ambient is adjusted to 55F then a 10 hour cleaning window may be used. CDI- discussed with store manager Keith Lawson. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Scallops in display case above 41F. CDI- scallops moved to freezer for quick chill. Scallops dropped to 39F within an hour. |
|
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. Single service meat trays above sausage grinder and cuber soiled with raw protein splatter. |