|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Ensure all cold held food is stored at 41 degrees or less. Observed walk in holding between 42-44 degrees due to the top hinge preventing the door from shutting fully. CDI: The hinge was placed in the correct position and foods began cooling back down. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-202.16 Nonfood-Contact Surfaces (C)
Repair rusted shelves in walk in cooler, repair rusted shelving in dry storage area. Repeat.
4-202.16 Nonfood-Contact Surfaces (C): Nonfood contact surfaces must be smooth and easily cleanable. Remove stickers on outside of cambros before being washed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Repair walk in freezer floor. Repair walk in cooler door at the bottom. Repeat.
6-501.12 Cleaning, Frequency and Restrictions (C): Better and more frequent cleaning is needed of shelving in 3 door cooler and shelving used for togo storage. Observed mold forming on shelves in the cooler and dust hanging from the togo shelving. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
Observed employee drink stored on top of make unit. Ensure employee drinks are stored where they will not contaminate anything. |