|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS items inside seafood case > 41F (see temp chart). CDI: all items were removed from case and transferred to the walk-in cooler. Work order was placed.
Compliance visit is needed in 10 days to ensure seafood case has been repaired and maintaining foods 41F/below. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers inside both meat and seafood cold cases. |
|
43
|
0.50
|
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 single service meat trays stored on shelf with meat debris. |
|
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. Observed dusty fan covers in meat cutting room above prep table and inside walk-in cooler. |