|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on 2 plastic bowls stored clean. CDI- items set aside for recleaning.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris on 2 soda nozzles at the bar. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one pan of cut lettuce and tomatoes stacked above the fill line in a flip top cooler. The PIC stated the product was prepared today and placed into the flip top cooler for cooling. The product was above 45F (see chart). CDI- product removed to cool in walk in cooler. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean plastic buckets and side item bowls stacked while wet. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing/damaged baseboard near the cook line hand sink, peeling FRP board at the cook line hand sink, and missing baseboard at the food preparation sink. Improvements made to facility cleaning since last inspection. |