|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several items in reach-in unit at subs area, several items in grab-n-go case in front of subs and sushi, and pizza sauce in pizza island prep top unit maintaining temperatures above 41F. See chart above. CDI - Reach-in unit items were inside unit overnight were voluntarily discarded, while others that were just prepared were taken to freezer for quick cooling. VR to be done on reach-in unit by 11/13/19. All items out of temperature in grab-n-go case were voluntarily discarded. Pizza sauce was not cooled down after opening, therefore discussed with PIC about placing pizza item on TPHC. PIC will be emailed TPHC template. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done on interior and exterior of deli case bottom compartments (with sliding doors), hood system, exterior of starbucks ice machine, other equipment, etc. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needing to be done on floors throughout deli area (underneath equipment, behind fryers, behind oven, etc). |