|
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 buildup on the most of the brown trays, a strainer, and a pan all stored on the clean equipment rack. CDI-All items were brought back to the dish machine for proper washing, rinsing and sanitizing. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed sauteed onions hot holding at 122F at the hot well. CDI-The onions were reheated on the grill to 169F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed missing date labels on the cooked onions, and the chicken salad in the walk in cooler. CDI-The items were properly date labeled. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed missing labels to the bleach bottles underneath the dish machine. CDI-The bottles were properly labeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed a small strainer with damaged wiring. CDI-The strainer was discarded. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed buildup on the shelves in the walk in cooler, the small 2-door RI cooler (holding the ketchup and pickles), and the fans in the 3-door reach in cooler. Have cleaned. REPEAT. |