|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency. Clean equipment such as ice bins as often as necessary to preclude accumulation of soils.
Observed pink growth on the inside of the ice machine.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed dried food debris on a few metal pans on shelf. CDI - pans removed and taken to dish machine to be cleaned. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed a pan of broccoli and cheese soup in hot box < 135F. CDI - reheated to 165F+. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several wrapped portioned deli meats in a flip top cooler on service line that were above 45F (see chart). Foods were stacked above the top of their container fill lines. CDI- Top portions of food were removed from their containers and placed into a reach in cooler. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed one torn gasket on bottom reach-in cooler door on service line.
Observed leak at bottom of reach-in cooler on service line.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed some gouged cutting boards stored on shelf at dish across from dish area. |