|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Food contact surfaces and non-food contact surfaces shall be clean to sight and touch. Observed hot hold unit soiled on interior, shelving in units throughout with debris buildup, plastic sneeze guards with dust debris stored on lower shelf of prep table, pizza oan soiled on prep shelf, plates soiled with onion debris on bottom. Food residue on side of pep table near refrigerators. CDI- items moved to cleaning process, pizza pan discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed open bags of pre-cooked sausage and folded eggs, and cheese in freezer not date marked. CDI- discarded. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring Devices - PF: The facility shall obtain a thin probe thermometer for taking temperatures of thin foods such as chicken tenders, lettuce, beef patties. CDI- instructed to obtain by next inspection. |