|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed food employee not washing dshes properly. One compartment in the 3 comp sink has a water, detergent, and bleach solution in which the utensils and equipment are washed. Then the food employee rinses the utensils and equipment off with water and air drys. CDI - advised to have one compartment filled with hot soapy water for washing, then rinse items off in middle compartment, then soak items in chlorine sanitizer solution at the proper concentration for at least two minutes. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chopped lettuce overstacked in the flip top cooler. Refer to temperature chart. CDI - removed the excess lettuce. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one dead roach. Advised to continue pest management. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION. Observed carving knife and other food utensils stored on absorbent cloths. Educated to store on a nonabsorbent material in between food dispensing. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. REPEAT VIOLATION. Observed repair issues to the kitchen floor. |