|
14
|
1.50
|
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 both "clean" veggie slicers with dry food debris/residue. CDI- PIC rewashed and sanitized. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roast beef in the top of sandwich prep cooler temped at 52F, this was due to product being over the load limit. CDI-PIC removed the excess food and placed back into the walk in cooler to cool back down to 41F or below. All other cold holding temperatures in the unit were all under 41F and below. Educated the PIC on the load lines and maintaining TCS foods at 41F or below. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of glass cleaner. CDI- PIC labeled the bottle. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop handle in the ice of the drive thru beverage station ice bin. |
|
42
|
0
|
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 plastic containers wet stacked on the drying rack. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal food stored in a employee bin in the walk in cooler but over facility foods. Observed personal drinks stored next to clean equipment. CDI- Personal items were relocated to prevent contamination. |