|
14
|
0
|
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 - Observbed 1 of several slicers soiled with dried food debris on back of blade. CDI, operator removed guard from slicer to begin cleaning process. |
|
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 large pizza overstacked in display case at 48 degrees F. Observed cut lettuce out of temperature control on cart at room temperature since 6am according to food employee, observed cut tomatoe overstacked at front prep case above 45 degrees F. CDI, operator voluntarily discarded foods and relocated cut tomatoes that were recently prepared to rapidly cool. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
Use proper methods and equipment to cool foods. Observed several recently prepared sandwiches and chicken salad wraps cooling in display case at 50 and 50 degrees F. CDI, foods relocated to walk in to rapidly cool. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed rotisserie chicken hot hold unit without a temperature gauge. Provide a gauge to measure ambient air temperature of unit. |
|
42
|
0.50
|
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 wet stacked trays and containers on storage rack near 3 compartment sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C - Use ANSI / NSF approved equipment. Observed non ANSI / NSF basting bursh at bakery area in poor repair.
4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be designed and constructed to be smooth and easily cleanable. Observed a fryer basket in poor repair. CDI, operator removed fryer basket from use. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Nonfood contact surfaces shall be free from an accumulation of soil. Observed some soil debris accumulating on storage racks and walk in shelving at bakery area. |