|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed sausage press equipment stored as clean but with visible soil residues. CDI, employees recleaned equipment while on-site. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed beef ribeye in dry age case at 45 degrees F. Effective Janurary 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Per guidance from State no points deducted on first inspection. CDI ribeye relocated to walkin cooler. Visit to ensure long term compliance and that dry age case is calibrated and holding TCS foods at 41 degrees F and below. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diamter probe thermometer on-site. CDI, PIC provided thermomter. |