3-501.16 (A)(2) and (B); Priority; Meatballs stacked too high in makeline and up to 48F. Cheese in the cabinet of the left unit 46F. Sliced cheese in right unit 45, roasted garlic 45F and noodle in the cabinet at 42F. Near the garlic and cheese in the top of the unit there was an open space. A lid was placed in the space to keep the air in the unit and raw green peppers were 40F in the far left of the unit. Items that are potentially hazardous were relocated to the left of the unit since it seems the left side is holding temperature better. After relocating the food to the left side of the unit, within 30 mins the temperature already decreased 1F. Food shall be 41F or less.
Top portion of meatballs relocated to bottom of unit as back up and the one at 48F was discarded. Temperature setting of units decreased. Ambient air after changing setting in cabinet of left unit reached 37F. CDI
1.5
28.
7-201.11; Priority; Spray bottle of disinfectant stored hanging on rack with seasonings and measuring spoons. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Bottle relocated. CDI
1.0
43.
3-304.12; Core; Scoops in dry seasonings stored with handle in the food. In use utensils shall be stored with the handle out of the food. Keep the handle up.
0.0
44.
4-903.11(A), (B) and (D); Core; Containers on clean dish rack stacked together wet. Clean equipment shall be stored in a self draining position. Allow items to air dry completely prior to stacking.
0.0
49.
4-601.11(B) and (C); Core; Top of make line has flour dust on it and doors of units have some food residue. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Establish cleaning schedule.
0.5
55.
6-501.12; Core; HVAC vents and nearby ceiling tiles have dust and debris on them. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean vents more frequently.
