|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
All food contact surfaces shall be clean to sight and touch. Observed sweet tea residue on the coffee mugs below the sweet tea urn. Observed food debris on the lemon squeezer that was stored with the clean dishes. Observed debris on the sauce cups being stored with the clean dishes. CDI- all soiled dishes were moved to the dirty dish area. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
All potentially hazardous ready to eat foods shall be cold held at 45F or below. Observed cut broccoli cold holding at room temperature as of 2 hours prior to inspection. CDI- broccoli was placed in walk in cooler to properly cool. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Food shall be protected from outside sources of contamination. Observed a bowl of cut lettuce on top of a bin of cut lettuce heads. CDI- cut lettuce heads were washed and bowl of cut lettuce was placed on adjacent refrigeration rack. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
All wet wiping cloths shall be stored in sanitizing solution between uses. Observed two wet wiping cloths on the food prep line. CDI- wet wiping cloths were removed and placed in sanitizing solution. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
All utensils shall be stored in a manner that prevents wet stacking. Observed several plastic bins wet stacked on the drying rack in the dish washing area. |