|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Hard salami, roast beef, and cheddar cheese in the lower portion of the deli case were at 42-43F.
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
CDI: Work order placed to address ambient temp and product relocated to top section where ambient temps are below 41F. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
Deli cold case bottom rail is holding above 41F. WO placed to adjust temp or repair.
Breading station bottom cooler is not functional and is well above 41F and top rail is freezing with temps ranging between 17-19F. Unit is being turned off nightly.
4-301.11 - Cooling, Heating, and Holding Capacities: Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf
VR: PIC placed work order for repairs. Top rail can continue to be used until repairs are made as temps for breading are still below 41F
*Do not used bottom portion of unit.
Contact Wakefield Gerrish at 704-245-7393 within 10 days for verification of repairs of both units. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Floors in the walk in freezer have some debris under the shelves. (Repeat)
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Metal flashing above tile half-wall is removed for repair. WO in place.
6-501.11 - Repairing: Floors, walls, and ceilings shall be maintained in good repair. |