|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed an employee drink dripping on dry goods today in the back dry goods room. Dry goods moved to protect and drink discarded. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed <180F rinse water today in the dishmachine. multiple test strips run through today with no success.Repaired during inspection. |
|
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. -PObserved mulitple foods stored at >45F today due to lack of ice in ice water or the product was stacked too high in the pan. Products moved to chill down today and ice added to the garlic station. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -PObserved open breader, flour and seasoning in the dry goods room today. |
|
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 salad bowls stacked wet today.4-903.11 Keep utensils inverted to avoid contamination of the food contact portion. Observed spoons not inverted today. |
|
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. Clean salad cooler and prep drain. |