|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed build up on the tea nozzle today- keep clean to sight and touch.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed cheese and turkey stacked to high on the line and were at >45F. Products moved to be chilled down today.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed silverware stored in containers with a little build up and knives stored in a soiled holder.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
Observed togo boxes that are not protected from customers with the food side exposed.
Keep these protected by a cover or inverting.
4-904.11 Display and handle single-use and single-service articles to prevent contamination. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
Observed the water on at the canwash under pressure without a high pressure back flow preventer.
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed the dumpster without a top lid that closes properly.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed missing grout on the floor at the dishmachine today.
Observed loose baseboard tile in the catering walk in today.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |