|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed cutting board collecting residue stored as clean. CDI - sent do dirty dish area.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Observed pork fat in lexan container on stove top at 92 degrees. CDI - reheated to 170.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed cream cheese at 56 degrees. CDI - moved to 2 door cooler.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Observed pork dry rub not labeled.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed sanitizer bucket on the floor.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed dust collecting on ceiling.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |