|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw turkey sausage links over liver pudding in refrigerator. Raw bacon over RTE diced chicken in refrigerator. CDI- items re-arrainged in refrigerator with RTE food over raw proteins. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Variuos sliced cheeses in prep top above 41F. Cheeses in prep top for 1 hour. CDI- cheeses moved to refrigerator for cooling. |
|
21
|
0
|
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: Opened diced tomatoes with no date mark. CDI- voluntarily discarded. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
6-501.18 Maintain handwashing sinks clean. Observed black greasy residue in kitchen handsink. |