|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed 4 cutting boards that were sticky and soiled with residue. CDI boards moved to dish sink for cleaning. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held should be 135F or above. Observed container of baked 8 at 133-135F. CDI item discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be at 45F or below. Observed packages of turkey, beef half punders, and club sandwhiches at 48F and above. CDI items moved to cooler to bring dowm temperatures before placing back in display. Repeat. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P. Chemicals shall be stored separate from food, equipment, and utensils. Observed sanitizer stored on prep table at sushi. CDI item relocated. |