|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed food items (sliced turkey, chicken salad, sliced ham) stored in prep cooler above 41 F. All items were labeled with a prep date of 7-16. Also, observed a container of cut cantaloupe in third prep cooler that was stored above 41 F. CDI- All items were denatured and discarded. REPEAT |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep sink #3 that had deep grooves in it. Resurface cutting boards.
4-101.19 Nonfood-Contact Surfaces - C Observed rusty shelving above prep area near hand sink.
4-501.11 Good Repair and Proper Adjustment-Equipment - C Properly adjust door gasket on refrigeration unit near drive-thru area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. (0pts) |