|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - All TCS foods in the walk-in cooler were above 41F (tuna salad, turkey wrap, 2 varieties of chicken salad, whole chicken, chicken nuggets, chicken salad sandwiches, and tofu). Portions of deli meats in reach-in cooler measured 45-47F in reach-in cooler. TCS foods shall be 41F or less in cold holding. Large pan was in reach-in cooler that prevented door from closing properly. Deli meats moved to blast chiller to cool off and TCS foods in walk-in cooler were moved to prepared foods' other walk-in cooler. VR - Verification required by 7-16-2021 that walk-in cooler is holding TCS foods at 41F or less. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C - 1 yellow cutting board had deep cut marks in it and had black residue in it. Cutting surfaces shall be smooth and easily cleanable. Replace. 0 pts. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C - Lime buildup in dish machine. Clean dish machine as often as necessary to prevent recontamination of utensils. 0 pts. |