|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean flap inside big ice machine(repeat). Clean drink nozzles at drive thru. Verification needed. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF: Small salad cooler on front line reading 57-58F. Must have the capability to hold cold foods cold at 45F or below. Verification needed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C: Do not stack dishes wet on 3 comp drainboard. Must air dry all dishes. |