|
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 Observed 2 pans of shredded cheese being left out approx. 20 minutes, not in active prep and no temp control at 64-67 degrees. CDI- Cheese placed in walk in freezer for rapid chill to 45 or below. Use ice baths or other effective cold holding methods for in use / prep cold held foods. |
|
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 Sanitizer and detergent color coded buckets were being switched with detergent in red sanitizer only buckets and sanitizer in green detergent buckets. CDI- Detergent and sanitizer placed in properly labeled and color coded buckets. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed dry good storage room with missing ceiling light shield, leaving bulbs exposed, need to have lights shielded. |