|
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: Smoked turkey and other similar items in florr case found to be above 41 F. Packages stacked 4-5 high. Lower packages 41F. CDI- Volume reduced and top items moved to walk-in cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Ready-to-eat deli meats in small deli case at end of service counter are not being date marked. CDI- discussion and date marking of opened chubs with today's and yesterday's dates. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some build-up on surfaces in facility. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Towel dispensers at two handsinks in poor repair. Base tiles in meat room detaching in some areas.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Water puddling in on floor in back of deli case and supporting slime growth. Some splatter observed on walls. |