|
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
Lettuce spinner stored on top shelf with food debris remaining. CDI - taken apart and stored at dish machine area to be cleaned. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Gyro meat at 57F cooling inside walk-in for ~ an hour with plastic tightly covering it. CDI - Meat transferred into 2 pans and stored inside walk-in cooler for rapid cooling.
Grilled peppers and onions at 90F cooling for 30 minutes inside grill cooler drawers. CDI - transferred to walk-in cooler to rapidly cool.
Pollock and shrimp prepared and placed inside flip top > 45F. CDI - ice added to product. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Plastic food pans stacked wet on dish shelf. |
|
45
|
0
|
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.
Screen to gyro cooker starting to tear.
Fryer basket wires broken.
Condensation leak at bottom of sandwich cooler. Monitor for repair.
Shelving starting to rust inside walk-in cooler. |
|
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.
Broken floor tiles in some areas of kitchen especially cook line. |