|
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 Observed two soda spray nozzles at the bar with food debris/residue on the inner components, a food processor with food debris on the blade stored clean, and two metal containers that were drying with food debris on them. CDI- items were set aside for recleaning. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several ready to eat foods above 45F in a flip top cooler near the grill and several raw meats above 45F in a flip top breading station cooler(see chart for temperatures). CDI- items were placed in the walk in cooler for recooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three boxes of food stored on the floor in the walk in freezer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed a thermometer in a flip top breading station cooler reading 20F while the ambient air temperature was 45F. 4-501.11 Maintain equipment in good repair. Observed rusted shelving in a walk in preparation cooler and a deli slicer with a rusting blade. |
|
47
|
0.50
|
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 shelving gathering residue in two walk in coolers and soiled shelving in the dry goods storage room. |