|
14
|
3
|
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 Observed 4 metal containers stacked clean with visible food debris on them, 2 measuring utensils, and 4 salad bowls. CDI- items set aside for recleaning.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in the 3 compartment sink at <150PPM. CDI- sink was drained and refilled at the proper concentration. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding in a hot tray below 135F (see chart). PIC indicated the chicken was cooked and placed in the tray less than 30 minutes prior. CDI- chicken was transferred to a sheet pan and placed in the walk in cooler for cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an oil spray bottle not labeled. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned containers stacked while wet.
4-904.11 Kitchenware and Tableware-Preventing Contamination - C Store knives, forks, and spoons that are not pre wrapped so that only the handles are touched by employees. Observed 1 container of soup spoons located on the expo line in which the spoons were positioned so that the mouth portion of the spoon was being handled. |
|
47
|
0
|
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 debris accumulation on a napkin dispenser along the expo line, monitor screen buttons, hot tray cubby holes, clean equipment storage racks in the dish pit, and produce shelving in the walk in cooler. |
|
53
|
0
|
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. Observed ceiling ventilation coverings with dust accumulation on them. |