|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed meat residue on the blades of knives stored on the knife rack at the seafood department. CDI-Knives were rewash, rinse, and sanitized |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed chicken and beef stored in display case holding above 41F. Ambient air temp was 39F. PIC states items were prep this morning around 9am and placed in display case for sale. CDI-Moved items to walk in freezer to cool rapidly. |
|
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.-Cleaning is needed inside the display case. Observed meat residue under the trays. |