|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous slicers stored clean with old food debris stuck to blade surfaces; CDI all slicers pulled and placed into dirty dish pit. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
REPEAT
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed grilled chicken, large containers of cut lettuce, shredded cheese all cooling in walk-in cooler measuring 51-53F. CDI items uncovered to cool down to required temp. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
NO POINTS DEDUCTED
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed salad garnishment opened/exposed to customer sneeze spray at salad bar; missing side sneeze shield panels. CDI Displays used to block customer access. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing. |