|
14
|
3
|
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 several cups/bowls stored clean with visible food debris on them. CDI- items were set aside for recleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed catering orders being sent out above 45F (see chart) and some foods on the prep. line above 45F (see chart). CDI- prep. line items were relocated for cooling, instructed PIC not to send out caterings unless they are below 45F. Minor improvements made since last inspection. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Properly locate mechanical insect control devices. Observed an insect lamp installed on the wall directly above bread storage racks. |
|
42
|
0
|
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. Observed bowls stored clean and stacked while wet. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store single-service items in a clean and dry location. Observed sandwich picks being stored in bins that had debris accumulation in them. |