|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large pot stored in clean section that had dried food debris on it. Also, some knives were stored on wall above prep sink that had debris on the blade. CDI- Items was placed at 3 comp sink to the cleaned and sanitized. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed items such as salmon, grilled chicken breast, roast turkey breast, sliced ham, and diced tomatoes salad that were stored at temperatures above 41 F. CDI- Items were removed from display case cooler and placed in the blast chiller to further chill. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of grits and one of sausage gravy that were stored below 135 F. CDI- Items were reheated to above 165 F. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C Resurface cutting boards located at sandwich prep station. Cutting boards have stains and deep grooves in them. |
|
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. Clean exterior of stands that hold meat slicers. Clean exterior of fryers and ovens in kitchen area. |