|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed back slicers with some residue and food debris present. PIC stated that these slicers are not being used. Discussion with PIC to ensure slicers are cleaned and covered while not in use. CDI: slicers in process of being cleaned. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed some items on wing bar including bbq wings, jalapeños poppers, tater tots, and spicy wings < 135F on wing bar. CDI: products reheated/discarded. |
|
22
|
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 packaged wings over stacked in customer grab and go display cooler > 41F. CDI: wings separated into one layer and some were moved to other units to rapid chill. |
|
23
|
1.50
|
Proper date marking & 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 chubs of ham and oven roasted turkey not date marked inside deli case. CDI: product was opened within 24 hours. Dated properly. |
|
49
|
0
|
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 interior of deli case including crevices and inside tracks accumulating debris. Increase cleaning frequency. |