|
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 product in the sandwich prep cooler holding above 41F. CDI-The unit was turned down and product moved to the walk in cooler. The owner will monitor the cooler. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed meat thawing on the prep sink. CDI-The meat was moved to the walk in freezer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed several wet wiping cloths being stored on prep counters upon entrance to the kitchen. CDI-The cloths were removed. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed trays being stored on the ground in the dry storage area and in the front check out counter. Have put onto shelving. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed minor cleaning needed to the lids on the containers of the salt and sugar containers. Have cleaned. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed repair work needed to the walls and cove molding behind the 3-compartment sink and the ice machine. The owner is working on having the walls repaired. REPEAT. |