|
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 5 soup bowls and 8 metal/plastic food storage containers stored clean with visible food debris on them. CDI- items were set in the dish area for rewashing. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded cheese cold holding above 45F in a metal pan on the expo line. The bottom of the pan had ice in it but it was not in direct contact with the cheese container. CDI- pan was completely submerged in ice water. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed 3 sanitizer buckets with 0ppm quat concentration. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several cleaned ramekins and food storage containers stacked while wet |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
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 the shelving in the walk in cooler, inside the hot cabinet, inside the reach in freezer near the fryers, and in areas along the cook line. |