|
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- Observed red salsa (47F), green salsa (47F), cheese (48F), cut lettuce (45F), cut tomatoes (45F), chicken (44F), and beans (43F) all above 41F. CDI- PIC voluntarily discarded salsas and cheese. Per state memo no point deduction shall occur for TCS foods between 42-45F. However during the next inspection point deduction and corrective action will occur. Point deduction occurred today for TCS foods above 45F. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed an employee, with long hair on the head, prepare RTE foods without a head cover. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed the portable cutting board in need of replacing or resurfacing due to deep cuts and grooves. |