|
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: Cut fruit, fresh mozz, deli meats, hummus, and confit tomatoes above 41F in holding equipment. almond milk and dairy milk above 41F in carafes. CDI- mozz, meats, voluntarily discarded. Fruit sent to walk-in to cool, as they were cut about 4 hours previous. Milks voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Rice, hummus, arugula in prep top not date marked. CDI- allowed to date as facility holds for 72 hrs max. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacking of metal pans. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C: Observed clogged spray ports on interior of dish machine. PIC stated spray arms are cleaned weekly. Clean as often as necessary to prevent clogging of spray ports. |