|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the top portion of sliced tomatoes in the sandwich prep. area cold holding above 45F; and several TCS foods cold holding above 45F in a flip top cooler near the grill. CDI- items were transferred to the walk in cooler for cooling. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 pickle buckets stored on the floor of the walk in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed 1 sanitizer bucket underneath the deli slicer with a QUAT concentration at ~50ppm. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-603.14 Wet Cleaning - C Wash food-contact surfaces before sanitizing to remove soil deposits. Employee explained the deli slicer blades are not washed, only sanitized. |
|
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 oil residue on shelving above the food prep. area in the kitchen. Improvements made to cleaning since last inspection therefore no point escalation. |