|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Tamales with chicken and pork 121F and Shredded pork 124F in deli. CDI-Reheated to 165F+. Ribs 124F and wings 124F in meat side (repeat). CDI-reheated to 165F+ |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF:Open slicing ham must be date marked. CDI-dated |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C: Clean door gasket onn small prep cooler. Clean or replace(if torn) bread rack covers. Clean top of oven. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair/replace handle on small prep cooler. Replace burned out lights.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - CL Repair broken flor tiles. Repair floor in walk in cooler. Repair outside cooler door in meat dept.(bottom). Attach doorsweep to back door in meat dept. Must not see visible light.
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under racks in walkin cooler on deli side. |