|
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 plates, bowls, cutting board, and silverware in ODR that was soiled with food debris. Observed metal pans in main kitchen that were soiled with leftover food debris. CDI items moved for cleaning. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed front dish machine not reaching 160F on dish plate. CDI maintenance checked equipment and working adequately.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at sink at 0ppm. Empty sanitizer container switched out with new full container and sanitizer pulling at 400ppm. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed salad in back kitchen at 49-40F. CDI items are prepped and serving within 3 hours and allowed to use product for lunch. Suggest facility use TPHC to prevent cold holding issues with salad. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C
Observed dishes that were wet stacked by back dish pit. |
|
47
|
0.50
|
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 exterior of trays, handles and doors of reach in unit, and fans soiled with debris. Repeat. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall damage at pillars near front dish machine. Repeat. |