|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed several knives and metal pans stored clean according to employees however minor food debris and food residue was observed to be left on them. CDI- PIC took items back to dish pit area to be properly cleaned and sanitized. |
|
21
|
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 two metal containers of shrimp, one metal container of noodles, and one container of cooked cauliflower below 135F, see temp chart. CDI- PIC reheated items to at least 165F since items were prepared less than two hours ago. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed several in use shakers and squeeze bottles not labeled on food service line. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - REPEAT- Observed one bucket of wiping cloths at 100 ppm qat. CDI- PIC had an employee change out bucket for 400 ppm qat. NOTE: Point deduction not increased since item has improved from last inspection. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT- Observed hard to reach areas of floors and walls with food debris and grease residue build up. Clean as often as needed to prevent and reduce build up. |