|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed build up on ice machine and soda nozzles. REPEAT. VR |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Store TCS food hot at 135F or above. (3-501.16) Observed soups stored below 135F. CDI-reheated to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
Store TCS food cold at 45F or below. (3-501.16) Observed several items on cold front prep line above 45F. Cooler repair person on site stated units froze up and is in process of repair. VR. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Follow proper procedures for using TPHC (Time as public health control). (3-501.19) Observed butter on TPHC without time label. CDI-labeled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
Food employees shall wear hair restraints. (2-402.11) Observed employee preparing food without hair restraint. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Store sanitizer buckets off the floor. (3-304.14) Observed sanitizer buckets stored on floor. REPEAT. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Phyiscal facilities shall be kept clean. (6-501.12) Cleaning needed throughout kitchen. |