|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed washed produce stored under produce unwashed and in its orginal boxes. Re-arrange to keep unwashed items stored below washed items. CDI by re-arranging. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, food contact surfaces and utensils shall be clean to sight and touch. Observed grease and small particles of food on pans stored over sink, on drying rack, and on clean drainboard - found food particles and grease in rinse and sanitizing vats of three compartment sink - properly clean sink, assure utensils are properly cleaned at end of wash, rinse, and sanitize process - CDI by removing utensils to be re-washed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Maintain TCS foods in cold holding at 45F or less. Produce in top of prep cooler, (left side) 48-53F. CDI by removal of food to walk-in cooler. Service technician called. Items on line longer than 2 hours discarded. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses - observed three wiping towels (wet) left on counters. |