|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean all food contact surfaces within 4 hrs after first use. Observed can opener not used today with significant food build up left on blade. CDI- Can opener placed in dish for cleaning. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Follow approved TPHC procedures. Observed blanch fries without times of prep or disposal labeled on pans per TPHC procedure. CDI- Pans properly time labeled. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.12 All refrigerated equipment needs thermometers. Observed reach in cooler in biscuit prep area without thermometer. CDI- Thermometer placed in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
. 3-304.14 Store wet wiping cloths in sanitizer. Observed a few wet wiping cloths being left out on counters. |
|
45
|
1
|
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 drawer steam warmer on cook line that is leaking, needs repair. Gasket on reach in cooler on cook line is torn. A few fryer baskets are in poor condition, need replacing. Light cover in walk in cooler is broken, needs replacing. Handwash sinks need better caulking. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Keep non food contact surfaces clean. Observed older build up behind drawer warmer needing cleaning. Clean build up from ceiling of walk in cooler. |