|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of ice machine. Clean frequently to prevent buildup. |
|
20
|
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 deli ham holding at 43f in reach in cooler. All other TCS foods in unit 41f and ambient air temperature of unit 37f. CDI - PIC discarded. |
|
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 open partially used package of deli ham with no date marking present. CDI - PIC discarded. Ensure opened TCS foods like deli meat and cheese have date marking not exceeding 7 days once opened.
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 open container of almond milk expired date marked 12/31 in back area reach in cooler. CDI - PIC discarded. Ensure all open TCS items like almond milk are discarded once the date has expired. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth laying on equipment near mixer not placed into sanitizer solution between uses. Once used, place wiping cloths into sanitizer between uses or remove to soiled linen receptacle. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' belongings. Observed personal employee beverages mixed with restaurant items in back reach in cooler and on back dry storage shelving. Designate an area away from restaurant food for the storage of employee items. |