|
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 Observed lettuce sitting out at 58F on a cart with other non tcs sandwich toppings on sandwich prep line. Per PIC this set up is done to accommodate a lunch rush. PIC advised that if the lettuce is going to be held on time as a public health control, then TPHC procedures must be followed. CDI-PIC provided with TPHC form. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked spaghetti cooling at 78F after 1 hour in bulk in a tightly covered container. CDI-pasta was uncovered to facilitate rapid cooling. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in door tracks of deli display cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracks and devits in floor behind counter. Floor is no longer easily cleanable. PIC indicating remodeling efforts to address floor replacement scheduled by the corporate office on May 8, 2016. |