|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled items stored as clean - scoop, garnish slicer, food processor. CDI - all returned to dish room to be washed, rinsed, sanitized.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some pink and black buildup in ice machine on both white deflector below and on white plastic piece in top section. REPEAT |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed most TCS foods in right walk in cooler measured above 41F. See temperature chart for examples. CDI - PIC went through cooler with PIC and helped decide which foods were safe to keep and which needed to be discarded. Meanwhile, PIC called for repair person who arrived promptly and began repairing cooler. Left walk in cooler was holding foods between 35F and 37F so it was used to hold perishables until right walk in cooler can be repaired and resume correctly cold holding. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some floor, wall, and ceiling damage through kitchen areas but ongoing repairs are evident.
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. Observed some dust accumulating on box fans in dish area. |