|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old food debris and sticker residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, sliced cheese, and various containers of cream cheese held on prep cooler unit for cold holding measuring above 41F (see temp chart). CDI all items pulled and placed into walk-in cooler to allow air flow across product to cool down to proper temp. Observed all products down to 41F and below during inspection. Unit will be repaired (maintenance request made during inspection). |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
NO POINTS DEDUCTED
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at front area. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
REPEAT
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of flooring cracked and missing grout in need of repair.
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. Observed cleaning issues to PHYSICAL FACILITIES. (Observed vents throughout in need of general cleaning).
(points not increased due to improvement) |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
NO POINTS DEDUCTED
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixtures in kitchen prep area with light bulbs that are not shielded. |