|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Breakfast bacon and sausage prepped yesterday holding at 59F in the reach in cooler. Maintain TCS foods in cold holding at 41F or less. -P CDI, voluntary discard. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Purée meat and mechanically tenderized meat labeled with a prep date of 1/7 and a discard date of 1/14. TCS food shall be held in the facility for no longer than a period of 7 days. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -CDI, discard date changed to 1/13. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Steamer leaking onto the prep table. Maintain equipment in good repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Drywall peeling and damaged, wall corners chipping and visible gaps forming between the wall panels and the wall at corners, and floor/molding tiles damaged. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |