|
14
|
0
|
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 dirty rag being stored on hook, on top of clean utensil. CDI-Rag was removed and utensil was rewashed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw shrimp that had just been placed in reach in freezer at 67 F. Shrimp had just been peeled. CDI-Discussed with PIC importance of limiting time out of refrigeration. Item was re-checked 20 minutes later and had cooled to 54 F. REPEAT. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility has thermometers but they are not thin probe. CDI-Discussed importance of a thin probe thermometer and PIC will be purchasing thin probe thermometers. Return Visit (VR) required. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on prep counter. Maintain in sanitizer. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed trash and food debris/build up in corners of kitchen and under equipment. Clean. |