|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed ambient temperarture in meat room to be at 58 degrees . PIC stated equipment is cleaned daily. Based on temperature of room equipment must be cleaned every 4 hours . CDI PIC stated he would get the temperature corrected and clean equipment every 4 hours until situation corrected. 10 dayh verification required. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in front display packaged by facility greater than 41 degrees. -0 points- |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids on dumpster broken and in need of replacement and doors open at time of inspection. |