|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food, Cold Holding (P) Observed ready-to-cook meals (salmon, strip steak) held above 41F. Maintain TCS foods in cold holding at 41F or less. Corrected During Inspection (CDI): Person-in-charge (PIC) voluntarily discarded meals held overnight above 41. REPEAT (1.5 pts) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Observed dust on the walk-in cooler fan covers; soil and sticker residue on the shelves, soiled speed racks. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. (0.5 pts) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - REPEAT - Observed soil residue on the floor in the walk-in freezer; pink and black residue on the wall around the walk-in cooler. Also, observed dust on the fan covers in the meat cutting room. 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. (0 pts) |