|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salad on lunch line holding at 47-50F. CDI: PIC voluntarily discarded the salad. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Can opener blade fastened together with screws and isn't easily disassembled. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Can opener is not NSF approved. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Door in mop sink station had peeling and chipping paint present. |