3-501.16 (A)(2) and (B); Priority; Several salads in the display case were observed holding between 44 and 46F. TCS (Time/Temperature Control for Safety) foods shall maintain 41F or below in refrigeration. Salads were positioned in the display case in a manner that may not be conducive to maintaining proper temperature (stacked too high in refrigerated space). CDI - salads voluntarily discarded. Ambient temperature of the case measured 39 - 40F.
4-903.11 (A); Core; Visible residue observed on equipment shelf above warewashing sink. Shelving is sticky to the touch. Store cleaned equipment, utensils, and linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Thoroughly clean and sanitize this shelving. Full point may be taken for repeat violations.
4-501.14; Core; Cleaning needed on exterior of dish machine along top and under door where accumulated residue is present. Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours, if used. Clean accumulated residue and increase cleaning frequency. Full point taken for repeat violations.
4-601.11(B) and (C); Core; Shelving above warewashing sink has visible, sticky residue accumulation. Fan covers in the walk-in have dust and debris accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean metal shelving and fan covers. Full point taken for repeat violation.