|
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 metal pan and can opener storedd clean but soiled with debris. CDI, equipment relocated for cleaning. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - TCS foods shall be cold held at 45 degrees F and below. Observed cut lettuce cold held between 48-52 degrees F. CDI, operator stated that salads were prepared at commissary from night before. CDI, operator voluntarily discarded foods. Repeat. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed some wet stacked eqipment.
4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored on tables in kitchen. |