|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Can opener blade soiled. CDI- sent to cleaning process.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice bin at bar with black build up. |
|
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: Found tomatoes, cheese, and lettuce in prep holding unit above 41F. CDI- all voluntarily discarded by PIC. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Feta cheese dated 10/16. Eggplant dated 10/23. Voluntarily discarded all.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Opened brie not dated. CDI- voluntarily discarded. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Bucket solution measured 50ppm quat. |