|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in spray bottles at 0ppm quat. CDI - Refilled from dispenser at 300ppm quat. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Rice pilaf holding above 45F in display case; ice build up on vent by rice noted. CDI - Relocated to walk in cooler for rapid cool down; warm water used to melt ice blocking air flow in case. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the name and place of buisness where food was prepared. Labels on packaged items in deli missing store number or address. |
|
47
|
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. Minor food debris in sliding door tracks and inside deli meats case. Clean. |