|
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. Dark build up on interior surfaces of ice machine. Clean. Repeat violation. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P A small amount of fried rice left in warmer holding bleow 135F. CDI - Rice reheated to 165F+. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on prep table upon entry to kitchen. CDI - Staff relocated to sanitizing solution without being asked. |