|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Egg rolls overstocked in flip top and pork in flip top holding above 45F. CDI - Both relocated for rapid cool down. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer in bucket testing 0ppm chlorine. CDI - Solution dumped and remade at correct concentration. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
As 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Wipe out drips and crumbs from inside low prep cooler. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors and clean build up of dust and grease from ceiling fan over flip top units. |