Deducted | Remarks |
5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Mobile truck just arrived an hour prior to inspection. Deli meat, beef sausages and turkey bacon were 51F stored in bottom RI cooler.//Staff placed items in an ice bath to meet cold holding requirements. |
1 | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) //Clear bottles with sauces and oils stored not labeled. |
1 | 3-305.11 Store food at least 6 inches above the floor.//Containers of food stored on floor.//3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive).//Raw shell eggs are stored on top shelf above can of nacho cheese and bottles of salad dressing in bottom RI cooler. |
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. //Standing water in bottom RI cooler. |
1 | 4-903.11 Store clean equipment and utensils at least 6 inches above the floor.//Containers of equipment stored on floor. |