|
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 pitchers ready for customer use with residue present on interior food contact surfaces. CDI - PIC removed for cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk in front line reach in at 47f. Other milk products in cooler at 41f or lower and ambient air temperature of unit 37f. CDI - PIC discarded. Do not allow milk to sit out on counter when not in use. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Debris buildup and dark residue present on floors under equipment in both front and back of house areas. |