|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Cut lettuce (2 containers) 45-46F in prep unit. CDI- lettuce prepped at 9:30-9:45 and placed directly in prep table. Spoke about cold holding and cooling. CDI- placed in freezer (final temp 37F) |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF: Observed cut lettuce 45F in cold case. Manager stated lettuce was cut at 9:30-9:45 and placed in prep table for use. Spoke about proper cooling. Suggest placing in walk in cooler, vented prior to placing in prep table. CDI-placed in freezer for 15 minutes, 37F---REPEAT |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Observed build up on area under grill, bread warmer, and drink machine.
4-602.13 Nonfood Contact Surfaces - C: Observed black residue on side of lemonade container. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors under equipment throughout. |