|
15
|
3
|
Food separated & protected |
No |
Yes
|
Yes |
3-302.11 (A)(1)(a). Food shall be protected by separating raw animal food during storage from raw ready to eat food. Raw steak stored over bread in back walk in. Raw chicken stored over ground meat in grill fridge. Raw fish and pork chops stored over cheese in walk in. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2). TCS food shall be held at a temp of 41F or below. Salsa held at waitress area temped 46F. Ensure salsa container is completely surrounded by ice. PIC added ice. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17(B). Ready-to-eat, prepackaged TCS food opened and held for more than 24 hours shall be properly date marked to indicate the day upon which the food shall no longer be used. Hot dogs not date marked. 3-501.17(A). Ready-to-eat, TCS food prepared and held for more than 24 hours shall be properly date marked to indicate the day by which the food shall no longer be used when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall count as day 1. Tomatoes and pico prepped on previous days not date marked. Various items pulled from freezer not marked with date thawed. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12. Working containers holding food shall be labeled with common name. Shaker cups at grill require labeling. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 (A). Equipment shall be maintained in good repair. Gasket on right side door of grill fridge requires replacement. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 (A). Premises shall be maintained free of items that are unnecessary to operation. Remove, repair, or replace small reach in by grill. 6-501.11. Physical facilities shall be maintained in good repair. Damaged floor tiles require repair. |