|
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 items at pizza prep cooler that were 50- 54 F (sliced tomatoes, mozz. cheese, pizza sauce, philly steak meat, diced chicken, and diced sausage). CDI- All items were voluntarily discarded into trash can. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed containers of chicken patties and meatballs in sandwich cooler that were not dated when opened. Observed a chub of sliced turkey that was not dated. Also, observed a shub of mozzeralla cheese that was dated for 30 days (should be dated for no more than 7 days). CDI- All items were discarded into trash can. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
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 one box of single-service trays stored on the floor of pizza station. CDI- box was placed on shelf. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from door rails, interior of cabinets, and exterior of spray nozzles in kitchen area. |