|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Observed buildup on several of the black containers that were stored on the clean equipment rack. CDI-The containers with buildup were pulled and placed at the 3-compartment sink for proper washing, rinsing, and sanitizing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed meat display case holding food product above 41F. The meat manager had been working on setting up the unit during the start of the inspection and had the glass doors propped open which could have caused temperatures to rise. CDI-All items were brought back to the walk in cooler for rapid cooling. 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 minor cleaning needed to the door frames of the seafood display case. Have cleaned. |