|
14
|
1.50
|
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 Observed dried food debris on slicer and some pans/utensils stored as clean on drying rack. CDI-all items re-washed and sanitized. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of queso and marinara sauce below 135F in unit. CDI-products discarded. Observed a pan of gravy with varying temperatures some of which were under 135F. Temperature fluctuations could have been due to improper reheating in microwave but unable to determine. Stir product after reheating to 165F in microwave to ensure product is completely reheated throughout. CDI-gravy reheated to 165F and stirred. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two separate pans of sliced tomatoes on small cold hold unit near heat lamps. Product measured 40F at bottom of pan and above 45F at top due to overfilling. CDI-product out of temperature taken to cool down in walk in cooler. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. REPEAT. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed dish washer handling clean utensils without hair restraint. Also observed servers preparing salads and plating up soups/oatmeal etc without hair restraints. |
|
42
|
0
|
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 pans wet nested on drying rack. |
|
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 build up on equipment throughout kitchen. |