|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two sanitizer buckets with low concentrations. CDI - Buckets were refilled with new sanitizer. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed pan of lettuce in salad bar, pan of tuna salad in WIC, and several items in reach-in unit above 41F. CDI - Tuna salad was voluntarily discarded due to its prep date from a few days ago. Salad bar lettuce put on emergency time (item gets discarded after 3 hours). All items from reach-in unit were put in WIC for cooling (items were prepped and used for lunch an hour ago). Please check reach-in unit; adjust temperature setting lower to 37F-38F. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed uncovered and unwrapped frozen burger patties in walk-in freezer stacked on top of a box. CDI - Items were voluntarily discarded. |
|
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 some residue on nonfood-contact part of juice dispenser. |