|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked green peppers being held on counter with no temperature or time control. PIC stated product pulled from WIC in small batches and stored on counter. CDI: Education provided and PIC placed peppers on TPHC. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket on pizza make table. REPEAT VIOLATION. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food waste/splash on top of dish machine. Observed food waste on shelf above salad make table. Observed food waste/buildup on shelving in walk-in cooler. REPEAT VIOLATION. |