|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed both "clean" vegetable slicers with dry food debris. CDI- PIC rewashed and sanitized the vegatable slicers. |
|
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 romaine lettuce in salad prep top cooler at 43F. CDI- PIC voluntarily discarded the lettuce. All other temps in the salad prep were below 41F. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on salad prep cooler in need of cleaning. |