|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
observed build-up inside ice machine around ice chute. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
observed right side make table TCS foods > 45F. air temperature in top of unit 60F.
CDI- TCS foods moved to walk-in cooler. observed food items 42-45F prior to departure.
PIC has shut down make table and will have cooler serviced.
observed soft serve machine mix > 41F. CDI- soft serve machine shut down. Do not use until machine can be verified for proper operation by inspector.
observed TCS foods in left side make table > 41F. containers are being overfilled with product.
CDI- excess food removed from containers in left side make table cooler. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
observed food debris/residue on and inside equipment.
observed dust build-up on monitor above make table. |
|
51
|
1
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
Yes
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean.
mens restroom urinal and toilet needs cleaning. |