|
22
|
0
|
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): except during preparation, cooking, cooling temperature controlled food shall be maintained at41 or less. The 3 compartment refrigeration unit temp was above 41F. Cheese deli meats and whole deli meats were above 41F. During morning prep shrimp and cold cuts were taken out of unit and put in drawer of another prep unit. CDI owner manager voluntarily discarded items in 3 compartment unit and in drawer unit. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-301.14 Ventilation Hood Systems, Adequacy (C): ventilation hood systems and device shall prevent grease or condensation from collecting on equipment walls and ceiling. Clean vent above door and above door to be cleaned. |