|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Additional Temperatures: Hamburger/reach in/39, chicken/flip top/39, sausage/flip top/40/ lime/reach in/bar station
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed black build up on the blade of the can opener. Observed metal pans stored on the dish rack as clean with food debris inside and outside of the pans. Observed cups at the bar stored as clean with build up inside. Observed build up inside one of the spouts and spout holder at the bar station. CDI-All items moved to 3 compartment sink and dish machine. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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-Observed cubana in the flip top reach in exceeding the discard date. Dates read 2/11-2/17. CDI-PIC discarded items. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P-Observe the sanitizer at the bar station reading 0ppm. CDI-Sanitizer refilled to 200ppm. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed a couple wet wiping cloths stored on the flip top cutting boards. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the microwaves, outside of bins, underneath cooking equipment, and refrigeration units. Cleaning is needed inside the reach in units and along the storage racks. Cleaning is also needed on top of the dish machine. Observed debris and build up. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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.-Cleaning is needed along the walls and floors throughout the facility. Observed build up on the soap dispensers near the dish machine. Observed build up on the floor underneath the flip tops, grills, and fryers. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Ventilation Hood Systems, Drip Prevention - C-Observed oil accumulating on the hood ventilation system. |