|
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; Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with food debris stuck to surfaces; Observed vegetable slicers stored clean with food debris stuck to surfaces; CDIcontainers and slicers pulled and placed into dirty dish pit. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding; Properly cold hold PHF products; Observed salad cold holding unit not properly holding at required temperature of 45F and below; Obserled cut lettuce, cheese and boiled eggs measuring 50-51F. CDI all food discarded by staff. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
(general comment)4-901.11 Equipment and Utensils, Air-Drying Required; Observed containers stacked wet in kitchen area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
(general comment) 4-101.19 Nonfood-Contact Surfaces; Keep equipment in good repair; Observed rusted shelving in walk-in in need of replacing; Observed plastic lids and containers damaged in need of replacing. |