|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue accumulation on inside walls of the ice machine. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed butera sauce cooling down in the walk in cooler. The sauce was ~95F at 1:35PM and at 2:40PM the sauce was 75F. The sauce was not cooling fast enough. CDI- sauce was placed into an ice bath and placed back into the walk in cooler for more rapid cooling. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several utensils stored in a container on the stove with the burner off. The water was ~85F. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a 'household use only' blender on site. PIC stated the blender is used for mixing sauces and for personal use.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one green cutting board with scoring/pitting. Improvements made since last inspection. |