|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans with dried food debris stored as clean. CDI-pans taken to be cleaned. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings in hot holding unit below 135F. Wings stored at top of ban below 135F and wings at bottom of pan were well above 135F. CDI-wings below 135F discarded. Employees will stir product frequently to keep correct temperature throughout. |
|
21
|
0
|
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 Observed open package of sliced tomatoes with no date labeled of when package was opened. Product did have a "Use By" date from the manufacturer. PIC stated that sometimes a package of tomatoes are used within 24 hours and that moving forward, all open packages of tomatoes will be labeled with date. |
|
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. Clean equipment and shelving throughout. |