|
14
|
3
|
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 equipment with food buildup on the clean equipment shelves. CDI-The pans were brought back to the 3-compartment sink to washing. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed shrimp, and tuna on the counter holding above 41F. CDI-The two items were placed into the cooler.
Observed the ribs in the customer freezer case overstocked. The top layer of product was holding above 41F. CDI-The items were moved to the cooler. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed package of containers stored on the ground. CDI-The containers were moved to the dry storage area and placed onto shelving. |