|
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. -P
Observed a few knives, a slicer, tomato dicer, and some metal pans stored with dried food debris remaining. CDI - removed from shelf to be recleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed raw shrimp, chicken, and cooked chicken wings in fry cooler > 45F (see temp chart). It was determined that the cooler was unplugged earlier no longer than 4 hours as indicated by PIC. CDI - cooler plugged back in and food items moved to walk-in freezer to rapidly chill before placed back in cooler. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed cutting boards with deep cuts stored on dish shelf in kitchen.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed some plastic containers with cracks. CDI - by instruction to discard and replace. |
|
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 soiled shelving inside stock walk-in cooler, dish room, and prep walk-in cooler. **Repeat |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C
Observed two lights blown in dry storage room providing < 10 foot candles of light. |