|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed mutiple pans stored on dish shelf with stickers residue and debris remaining. Continue to work on this issue as it has been a repeat violation for at least 4 inspections. CDI: pans removed and stored at dish pit to be cleaned.
Observed onion slicer with debris remaining and inside rims of soda machine with build-up at wait station. CDI: nozzles removed; rims to be cleaned. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed ribs cooling in walk-in cooler that were stacked and wrapped tightly. CDI: ribs moved to sheet tray to rapidly cool. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
. Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed mutiple pans and plates wet stacked. Repeat for 4 inspections |
|
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 shelving at dish area and walk-in cooler in need of cleaning.
Observed general cleaning needed on cook line.
Observed inside prep coolers and gaskets in need of cleaning. |
|
53
|
0.50
|
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.
Observed cleaning needed on walls at back prep area.
Observed cleaning needed on ceiling vents at wait station area. |