|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P
Observed a small amount of growth inside of the ice machine today. Recommend repairing ice machine flap so that it can be disassembled for easier cleaning by staff. Properly washed and sanitized by PIC today to correct. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed cut melon stored at >45F today. Discarded to correct. Spoke with PIC about the need for metal pans for this product and the need to temp. the top of this product to ensure all portions of melons are holding cold enough. TILT/TPHC form emailed and given as an alternate option for holding fruit. |
|
21
|
0
|
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 most foods in facility being used within 24 hours of making them. Noodles with sausage was made friday for service today and had no date mark on it. PIC back dated today to correct. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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.
Clean floor drain under cabinets- growth found today. |