|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed large catering order going out with TCS foods including sandwiches, wraps, cut melons, and salads above 45 deg F. According to manager these items were kept cold below 45F in walk-in cooler then brought out to be bagged for order. Some items including salads that were brought out last were temped at 42F. It was determined that these items were left out on counter too long. CDI: some items were transferred back into walk-in cooler/freezer to rapid cool. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment:
7-201.11 Store toxic materials to avoid contamination. -P. Observed spray bottle of cleaner stored above shelf with deli wrapping paper. CDI: cleaner was relocated to chemical area. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic containers on back dish shelf. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep cooler that was not in use. Observed stained soup cups. Observed cracked plastic container used for putting food products on ice. |