|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Three crab leg claws in the front service cooler case ranging from 47F-50F. All other items in the case and other cooling units being maintained at 40F or below. CDI- PIC Maurice Taylor removed the top layer of the crab legs and placed in the walk in cooler for rapid cooling. 0pts |
|
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. Some dried residue and food debris in the door tracks and lower storage shelving in the main preparation room. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee water bottle stored on top of the facility microwave at start of initial facility walk through. CDI- Water bottle was removed when returned to address the storage. Ensure designated area for storage is utilized. |