|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2); Priority; Observed cut lettuce and cut tomato on the salad bar between 42 and 45F. Maintain TCS foods in cold holding at 41F or less. CDI- cut tomato was voluntarily discarded. Bowl of cut lettuce was less than 4 hours old and brought to walk-in cooler to cool down. Salad bar unit temperature was lowered. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C); Core; Observed pizza boxes stored on a shelf directly next to handwashing sink with no splash guard. Store single-use and single-service articles in a clean, dry location and where they are not exposed to splash, dust, or other contamination. Install a splash guard or do not store boxes this close to the sink. No point taken today. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C); Core; Observed food debris and residue along the bottom frame of the glass doors that open to walk-in cooler. Black and gray residue present near these door hinges. Residue accumulation present on sprayer arm handle and around bottom of nozzle at three comp sink. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris accumulation. Clean these areas/pieces of equipment. |