|
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. Observed romaine lettuce, spring mix, and spinach mix > 41F(see temp chart) at salad bar. According to PIC these items were placed out on salad bar soon after prep. CDI: TCS items moved to walk-in dairy cooler to rapid chill. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
Yes
|
No |
Repeat:
4-502.11 (B) Good Repair and Calibration - PF. Observed digital food thermometer with low battery. CDI: thermometer was replaced with a working thermometer in good repair. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
Repeat:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of bananas stored on the floor at outside customer display produce area. |
|
43
|
0
|
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 single service trays stored on the floor inside produce department. |