|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cutting board and scoop stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various steaks and cut greens being held above 41F in meat reach-in cooler. Ambient temp of unit 43F. Food employee provided temp logs from pre-opening checklist - foods 37F @12pm. Unit possibly rising too much in temperature during defrost. PIC moved product to walk-in cooler for rapid cooling (<41F), voluntarily discarded cut greens, and placed work order for unit. EHS will return within 3 days to verify unit repaired and able to maintain TCS foods at or below 41F. VERIFICATION REQUIRED. |
|
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 meat reach-in cooler unable to maintain TCS foods at or below 41F. See violation #22 for details. |
|
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 food splash/debris on shelving in walk-in cooler and on shelving above fryers. |