|
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 red salsa (51F), green salsa (48F), and cow tongue (48F) on the counter and above 41F. CDI- PIC voluntarily discarded the items. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination.- Observed a majority of the single use plates with food debris splatter. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed all cold holding, shelving, and cooking equipment in need of cleaning due to food debris and grease residue. Also observed hood system in need of cleaning due to grease residue build up. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -REPEAT- Observed floors and walls of hard to reach areas in need of cleaning due to food debris and grease residue build up. Hard to reach areas are behind and underneath equipment. Clean areas as often as needed to prevent and reduce the build up. |