|
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 a single pair of tongs with slight food residue present on the lower tong surfaces, item was reprocessed by employee. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed arugula salad mix overstacked in a flip top salad cooler, item was portioned into a smaller bowl, with both portions cooled down to 41F by end of inspection. Do not stack items above the fill line of the flip top cooler containers. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical spray bottles with faded labelling present. Items were relabelled by PIC. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed heavily soiled sanitizer solution present in the three compartment sink, refilled with clean solution during inspection.
As employees are washing dishes, ensure that the sanitizer is refreshed from time to time when soiled. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dry storage racks in the rear area with collected residue/debris present. |
|
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. Observed slight wall damage present near the handsink in the dish area. |