|
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 goat cheese, spring mix salad, crab meat, and cabbage in prep top and cold drawers, maintaining temperatures above 41F. See chart above. Ambient air temperature of cold drawer is 40F. CDI - Items voluntarily discarded. |
|
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 several metal and plastic containers wetstacking on drying rack. |
|
47
|
0.50
|
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 cleaning needing to be done on all equipment (outside of season flour bin, inside all three microwaves, shelving underneath microwaves, etc.). |
|
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 cleaning needing to be done on floors by fryers and ovens (where oils are stored), behind fryers, and other kitchen corners.
No signature needed due to COVID-19 guidelines. |