Deducted | Remarks |
5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above./// Chopped Beef 128F and whole pork butt 96F (reheated 179F)-COS Chopped beef placed in oven to be reheated to at least 165F. |
5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./// Chopped cooked turkey and chicken 51F and Cooked cut half chicken 47F stored RI cooler across from fountain drink machine. RI cooler temp was 44F.-COS Per PIC items were stored in WI cooler before being place in RI cooler at 1030am, items were placed in WI freezer to cool to 41F or below. |
1 | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Clean interior/exterior of all RI refrigeration equipment./// Clean interior/exterior of all hot holding equipment. |
1 | 5-501.113 Keep dumpster doors and lids closed. |
2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Clean floors, walls, ceilings, and attached ceiling tiles under large equipment throughout kitchen prep areas (i.e. under large equipment), storage areas, dish machine area, and WI refrigeration units.
|
1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.
6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. /// Repair or replace blown/missing light throughout kitchen prep, warewashing area, and dish machine area. |