|
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 a knife and several plates and bowls soiled with food debris. CDI- All items taken to back to be re-washed, rinsed, and sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked broccoli sitting on shelf at room temperature of 58F. Also observed cut cabbage in cold-holding drawer at 52F. CDI- Items taken to the walk in cooler to be cooled down. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observe plastic spoons being stored in container with no ptotection from contamination. When PIC reached to grab spoon for customer she made contact with the mouth-piece of other spoons. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy rust build up in shelving in walk in cooler. No points deducted. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handwash sink. Provide one for each handwash sink. |