|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF: Observed salads 54F (just prepped) placed in reach in on cookline. CDI-placed in walk cooler to rapid cool. Salads 39F within 15 minutes. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats/fruit flies near packaged bread on rolling cart and at the bar. Eliminate. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris/build up on shelving throughout, including in walk in cooler. Observed build up/splash on inside ceiling of microwaves. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged floor tile in storage area near prep area, grout missing/damaged between floor tiles. Observed main walk in cooler door in need of repair (inside and outside).
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors under shelving in walk in, behind equipment, and clean ceilings near HVAC vents. |