|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed blade of meat saw stored as clean and several plastic trays stored as clean but soiled with food debris. CDI, blade clean and trays relocated for cleaning. |
|
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 stew and ground beef on bottom shelf of display units between 42-44 degrees F. CDI, package of ground beef voluntarily discarded and items overstacked relocated to cool. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. EHS recommended to monitor and adjust coolers if needed to ensure all TCS foods are cold held at 41 degrees F and below. |