|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on interior ice shield in ice machine. |
|
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: Found Ceasar salads and yogurt bags in refrigerator above 41F. CDI- items moved back to walk-in cooler. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Observed Caesar salads being brought out of refrigeration and being placed on TPHC at temperatures above 41F. CDI- salads taken back to walk-in cooler. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed two opened boxes of single-use eating utensils in kitchen, exposed to potential contamination. |