|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A); Priority Foundation; A food scoop stored as clean was observed with food residue around the scooping mechanism. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- scoop placed in three compartment sink for cleaning. All other equipment observed clean. No points taken. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B); Priority; Ham and cut tomato were observed above 41F in makeline refrigeration (see temp chart). Ham was stacked too high in container to maintain proper temperature. TCS foods shall be held at 41F or below in refrigeration. CDI- excess ham was moved to walk-in cooler and cut tomato was voluntarily discarded. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A); Core; Observed a food scoop laying inside macaroni container. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in TCS food with their handles above the top of the food and the container. CDI- scoop removed from macaroni and cheese. |