|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dark build up inside chute of ise machine. CDI - Ice machine cleaned during the inspection. Repeat violation. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Queso cheese in steam table holding below 135F; all other hot items in temp. CDI - Queso cheese discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce and tomatoes on prep line and tilapia in cold drawer held above 45F. CDI - Items were relocated to walk in cooler to rapidly cool. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Knife stored with blade between prep units. CDI - Knife sent to dish area. Repeat Violation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Commnent4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board at pizza make station has deep, dark scoring. Resurface or replace. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Commnet4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on walk in cooler shelving. Clean. |