|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup inside citrus soda nozzles. -0- |
|
19
|
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 Observed cooked okra declared not to be on TPHC at 79F on prep table. This has been an issue in the past. CDI - Today, PIC declared the okra will be hot held for service. -1.5- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods in rach in nearest cook line at 50-52F with door not closing all the way during service. CDI - PIC closed door and cooled foods, declaring door has only been open a few minutes. EHS allowed foods to cool. Temperature after cooling was 42F. -1.5- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in bucket that was empty. -.5- |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusty shelvinG. -2- REPEAT
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked cups stored for use at the front serving line. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11 (A) and (A)(3) Surface Characteristics-Indoor Areas - C In food prep area, over water using fixtures and in restrooms, floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles over hot line and in restrooms. REPEAT -1- |