|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Keep food contact surfaces clean. Ice machine has light mold build up on ice chute. CDI- Ice machine cleaned. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Hot hold TCS foods at 135 min. Observed cooked eggs and sausages stored on top of steam table without a heat source at 130 degrees. CDI- Items disposed of. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) Cold hold TCS foods at 45 or below. Observed just prepped shredded cheese cold holding in ice bath at 58 degrees. CDI- Cheese placed inside cooler to chill. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Air dry all dishes and utensils. Observed a few dishes being tight stacked while still wet. |