|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed build up beginning inside of the ice machine today- keep food contact surfaces clean to sight and touch. Employee sanitized today to correct.4-601.11 (A) |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed pico cooling in a plastic, tightly covered container today. And lettuce cooling on the make line today in drawers. Cool foods using approved methods and equipment such as WIC, WIF, shallow portions, uncovered, stirring product, put on ice, add ice, use ice paddles etc.Pico uncovered today and lettuce moved to WIF to quickly chill down.3-501.15 |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed a wet wiping clothe on the make line today. Store wet wiping clothes in sanitizer when they are not in-use,3-304.14 |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed clean equipment stored on a soiled shelf today- store clean utensils and equipment on a clean surface. Equipment sent back to be washed today.4-903.11 |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Clean dessert cooler racks.4-602.13 |