|
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- Observed cut lettuce (45F) and white yogurt sauce at (44F). CDI- Education was provided to PIC that all TCS foods shall be kept at 41F or below. Per state memo no point deduction shall occur for the first time the TCS foods are noted to be 42-45F in 2019. However, if the violation is noted again corrective action and point deduction will occur. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed unit storing buns and ketchup outside of the unit. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. 4-101.19 Nonfood-Contact Surfaces - Observed unit actively using a non-nsf drill/ screw gun to peel potatoes. Ensure all food and non food contact surfaces are smooth durable, cleanable, and non absorbent. When operating as a MFU this process may not be done. |