|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up inside of ice machine on serving line with white top. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. Per State Memo first inspection of 2019, zero points are to be taken for TCS foods found cold holding between 42-45F. CDI, EHS educated PIC on new cold holding requirement and facility understands the expectation henceforth. For the steak that was located in the cold drawer cold holding at 49F, it was placed in walk in cooler to rapidly chill. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up of food debris on the outside and inside of majority of all cold holding equipment within facility and food debris build up in gaskets of equipment. Observed food debris build up inside the microwave located to the left of cook line closest to the hot box. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the prep line floor. Observed general cleaning needed to the walls throughout facility particularly in dish area. |