|
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 bottom of sub bar cooler holding items (See temp chart) above 45F. CDI - items moved to walk-in cooler. Deli Mgr. said that door was open for awhile. Observed sushi in trays at front grab and go case > 45F. CDI - sushi moved to walk-in cooler to rapidly cool. Deli mgr. will notify maintenance to check cooler to see if it needs repair. Outside temp gauge on case reading 45F+. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed a half chub of deli bbq chicken breast dated in deli case that had expired 7 day date mark. CDI - product pulled out of case to be discarded. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a container of clean utensils sitting in a container with water at the bottom. (repeat). |
|
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. Observed sliding door racks at bottom of sub cooler with food debris. |