|
14
|
0
|
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 REPEAT VIOLATION Observed single knive in in container with dried debris on knive blade. CDI - reminded to wash, rinse, and sanitize every 4 hrs. Reminded to keep food contact surfaces of equipment and utensils clean to sight and touch. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tuna out of temperature in pull out drawer. Observed lettuce out of temperature in ice bath. CDI - pulled tuna to walkin cooler to cool down . Placed lettuce in ice bath on time control (emailed TPHC procedures to facility). |
|
31
|
0
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce in the flip top unit that was just prepared and cut and stored in flip top unit. CDI - pulled product to walkin cooler to rapidly cool down. Educated food employee that after preparation, rapidly product down in walkin cooler to cool down before placing into cold holding unit. Cold holding units are not meant for cooling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observeed cleaned items wet stacked. CDI - educated about air drying; pulled items apart to allow to air dry. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed back handsink p-trap with mold build up around the p-trap leak. Advsied to keep non-food contact surfaces clean. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) Maintain a plumbing system in good repair. Observed back handsink p-trap leaking. Advsied to fix p-trap. |
|
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 wall and baseboards peeling away throughout kitchen. Advised to fix floors, walls, and ceilings. |