|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few containers of house made chicken salad being held above 41F in customer self-service case. Product with prep dates of 08/15 and 08/16. CDI: Education provided and PIC voluntarily discarded product. Observed a few containers of bone-in wings being held above 41F in customer self-service case. Products with prep date of 08/15. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed two lights burned out in vent hood. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 rails on deli case and sand make table soiled with food waste. Observed food waste between/under cutting boards on sandwich make table. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Observed debris on walk-in cooler floor. Observed food splash on wall next to chicken prep table. Observed food splash on wall behind table next to oven. |