Deducted | Remarks |
5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./// Sliced deli meats recently cut stored in make cooler with an internal temperature between 46F - 48F./ Items were removed and placed in blast chiller. |
4 | 3-501.19 (B)(2) Mark the time on the container or otherwise indicate (ex: whiteboards, log books, timers) when TCS food has been removed from temperature control for 4 hours./// Several bags of fried chicken on display in hot box without time marked on package./ Items were voluntarily discarded. |
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./// Heavy buildup of residue and grime buildup on the outer surfaces of the cooking equipment - fry station. |