|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the majority of TCS cold held food 42-45F. Have equipment adjusted to meet new rule of cold holding 41F or below.
\ |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed lettuce/tomato pats not date marked. CDI-item date marked
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tuna salad at 44F and date marked 1/4. CDI-item disposed of. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed 2 paper towel dispensers located where food or clean equipment will be dripped on. Relocate so dispenser is not in drip line of food or clean equipment. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacking of containers
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed long cutting boards stored in front of hand sink. Protect clean utensils and do not block/obstruct access to hand sink. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed cabinets needed cleaning in the dessert area. |