|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
Observed roasted tomatoes thawing in 80F running water. Observed hummus thawing in standing water. Both moved to refrigeration to correct.
3-501.13 Use approved thawing methods.
In refrigeration, in the cooking process, in microwave, or under continually running/draining 70F or less cold water. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Observed two boxes of food on the freezer floor today.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
Observed single use boxes stored with the food side up and out where they were exposed to customer contamination. Boxes flipped over and around today to correct.,
4-904.11 Display and handle single-use and single-service articles to prevent contamination. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
Observed lime build up inside of the dishwasher today.
4-501.14 Warewashing Equipment, Cleaning Frequency - C |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed dust build up on the side of the ice machine and build up in the lettuce drawer.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
Observed a hole in the cardboard dumpster and a leaking trash dumpster today.
5-501.15 Provide dumpster, waste containers that are of sound construction. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed low grout on the floor at the dishmachine area today.
observed dust on ceiling near catering prep area.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |