|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed buildup on the tomato slicer and the lettuce slicer. CDI-The tomato slicer was brought back to the 3-compartment sink for proper cleaning and the slicer was cleaned. REPEAT. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed the sauerkraut, tomatoes, and lettuce in the grill flip top cooler holding above 45F. CDI-New product was brought out and the items were placed into the walk in cooler for rapid cooling.
**BEGINNING JANUARY 1, 2019 COLD HOLDING WILL CHANGE TO 41F OR BELOW** |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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
Observed no date markings for the roast in the walk in cooler, and the tuna salad in the glass meat cooler. CDI-The product was properly date marked. REPEAT. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed along the edges of the drawers to the grill reach in cooler, and minor cleaning to the glass meat cooler. Have cleaned. REPEAT. |