|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed spinach feta stuffed chicken in case maintaining 42F on top but 41F bottom, and lamb chops in case at 43F-44F. Also observed packaged steak in the customer self serve cooler that were 44F-47F. TCS foods must be cold held at 41F or below. CDI- Spinach feta chicken and lamb chops taken to WIC for cooling. Steaks were placed in the cooler on Wednesday, therefore they were removed from the self serve cooler and were voluntarily discarded. PIC is going to have someone out to repair the cooler. VR to be done on self serve cooler. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes (metal pans) that were wet stacked. Allow dishes to air dry before stacking them. REPEAT |
|
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 inside of walk in freezer that had debris on the floor. Inside floor of dry storage cabinet contained debris. Inside of dry age meat cooler, as well as its shelving, contained debris. Observed clean meat grinder that had ground beef debris on it but stored as clean.
No signature needed due to COVID-19 guidelines. |