|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk stored at 43 F on counter at Starbucks. PIC stated that milk is placed in cooler in-between orders. Suggestion was given to place on TPHC or store on ice. CDI- Milk was placed in cooler and allowed to chill. (0 points) |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of food product on the floor in walk-in cooler. CDI- box was placed on shelf in cooler. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers stacked wet near storage area in dish room. CDI- containters were seperated and allowed to air dry. (.5 point) |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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 in corners and under equipment near serving line near Starbucks. Clean dust on walls behind prep areas in all three facilities. (.5 points). |