|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup on the inside. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce at line holding at 50F. PIC explained that the lettuce is cut fresh and then placed on the line for use. PIC explained that the lettuce had only been there for 2 hours. He also stated he would like to put it on time for lettuce only because they go through it so quickly. CDI- Allowed PIC to place time stamp on lettuce and provided him with TPHC form to fill out. |