|
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)
Observed lettuce, tomatoes and cheese cold holding above 41F at the sandwich line in the cafe area. Manager did explain that these items are saved after lunch and used for the next day. CDI-Discussed either keeping items on TPHC along with the hot holding product and ensuring the unit is held at 41F and below. Product will be discarded at the end of lunch today with is at 1:30pm. Time of lunch is from 11:00am to 1:30pm. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Observed ice building up to the walk in freezer. Manager explained they are actively working on having the walk in freezer replaced due to these issues. It is unknown when the freezer will be replaced at this moment. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Observed wall underneath the 3-compartment sink no longer in good repair. Have repaired or replaced.
6-501.12 Cleaning, Frequency and Restrictions (C)
Observed buildup to the floors throughout the facility, especially around the cookline/fryer area. Manager explained they have plans to have the equipment pulled and pressure washed in the near future. Floors shall be kept clean. |