|
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 equipment and utensils stored as clean with food debris on it. CDI Items returned to ware washing. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed goat cheese and butter cold holding above 45 degrees. CDI Goat cheese discarded and ice placed on butter.
**Goat cheese was overstacked above chill mark and butter was on ineffective ice bath; explained both circumstances to PIC and implemented corrective actions immediately.* |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Approved thawing methods are under refrigeration, as part of the cooking process, in the microwave or under running water for raw products as long as water temperature is below 70 degrees and raw product does not rise above 45 degrees. Observed sea bass thawing under running water of 80 degrees. CDI Water was turned off and sea bass moved to walk in cooler. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment and utensils. Make sure to spread out so sanitizer will work effectively. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing equipment such as basins, spray arms and baseboards shall be cleaned every 24 hours, prior to use, or as often as accumulation occurs. Observed significant food debris on clean side of baseboards while clean equipment/utensils coming out of ware washing. Make sure to keep clean prior to use. |
|
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 food debris in reach in unit shelving and gaskets near frying station. Make sure to increase cleaning frequency. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 minor food splatter on walls behind flip top unit and near turbo chef. Make sure to increase cleaning frequency. |