|
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 numerous containers stored clean with old food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
(REHEAT)
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken held on prep table measuring 77 degrees and reheated to order; staff informed that in order to perform this procedure that TPHC procedures would need to be written and followed; CDI chicken reheated to 165F and hot held. TPHC procedures given to owner. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed compressor leak on chest freezer creating large amounts of ice build-up in need of removal/repair. |
|
47
|
0.50
|
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. Observed non-FCS of equipment with build up in need of cleaning. (shelving throughout, cooking and kitchen equipment) |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
(GENERAL COMMENT)
6-202.14 Toilet Rooms, Enclosed - C Ensure that all restrooms opening into kitchen area / food prep area have a self closing door maintaining a enclosed toilet room. Observed womens restroom door not self closing. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
(GENERAL COMMENT)
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed flooring and walls need of general cleaning throughot. |