|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ground beef overstacked and cold held between 43-45 degrees F and pork at 47 degrees F. PIC stated items recently placed in display case. CDI, foods relocated to rapidly cool. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service tray with meat debris stored on active prep table. Store so that contamination is prevented. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed sanitizer bottle empty at 3 compartment sink. CDI, new sanitizer bottle provided and sanitizer dispensed at required concentration. |