|
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 slicer stored as clean with visible food debris. Observed salad spinner and other unused equipment soiled. CDI- Items to be cleaned. Any items not used currently must still be maintained clean. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - '0 pts - Spinach dip read 118F. CDI- Item reheated. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed several items not properly dated. CDI- Items dated. Thoroughly discussed with establishment the need of date marking all TCS/PHF food product (including prep units) if maintained in establishment for more than 24 hours.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Some items dated incorrectly. CDI- Correctly labeled. |
|
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. - 0pts - Cleaning needed on some of the shelving for plates, gaskets, and exterior of reach in doors. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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 -
Floors throughout kitchen are in need of repair. PIC is aware and states floors will be changed.
Walls: Cleaning needed on walls at dish machine area. Observed mold build up on walls and behind caulking. |