|
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 food contact surface of slicer visibly soiled while stored as clean. Observed multiple soiled ladles hanging on rack, stored as clean. CDI- Slicer was broken down and sent to dish pit, ladles were also sent to dish pit for proper cleaning. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of noodles with ricotta cheese holding at 48F in the reach in fridge behind the kitchen cookline. Gasket on this unit was torn, likely causing the rise in temperature of this product. Note: all other cold holding temperatures during inspection were 41F or below. CDI- Noodles with cheese were removed from this unit and moved into a walk in cooler to rapidly chill to 41F or below. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed peeling gaskets in reach in refrigerator near the kitchen cook line and one of the walk in cooler units. Suggest repair. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in hot box units in need of cleaning. REPEAT |