|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes on front line increasing in temperature initial temp 42 see chart above. CDI placed on tphc and PIC states he would try to correct temperatures by using a deeper pan for tomatoes. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets storing wet wiping cloths at 50 ppm QAC sanitizer . CDI emptied buckets and refilled with sanitizer at proper concentration. |
|
47
|
0.50
|
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 build up of food debris in gasket of display unit and on other non food contact surfaces throughout the facility. |