|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine with significant black build-up. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: mushrooms holding on flat top at 126.0 F. Reheated to 200 F on flat top. Mushroom sauce holding 80.0 F to 128.0 F at top of deep container in steam well. CDI- reheated in pot on stove to 172.0 F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Chicken on unattended table 54.0 F. Chicken in reach in 52.0 F. Salads in salad cooler 43.0 F. Sauce in pizza cooler 49.0, Cheese in pizza prep 45.0 F Salami in pizza prep 42.0 F. Cut greens in reach in 45.0 F.CDI- chicken moved to freezer and dropped temp to 39.0 F in 30 minutes. Feta in salad prep top unit 49.0 F. Cut tomatoes in salad prep top 45.0 F. CDI- All items moved to freezer for cooling. Follow up visit next week to check on service to salad prep unit. Feta in reach-in portion of salad prep unit 44.0 F. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Damp wiping cloths on surfaces in kitchen. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed brick flooring throughout facility no longer smooth and easily cleanable. |