|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed items inside bottom of sub cooler left side, slaw and egg rolls inside chef case, and wraps and sandwiches out in display case > 45F ( see temp chart). CDI - all items were pulled and transferred to the walk-in cooler to rapid cool. Verification is required to ensure all coolers are working properly and maintain products 45F/below. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed few flies inside deli. |
|
43
|
0.50
|
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 a box of trays on floor inside deli and a box of lids on the floor at back storage area. |
|
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 build-up on plastic light covers inside chef case, debris inside door tracks below sub cooler and inside cabinets where trays are kept, and grease and general build-up at cook area. |