|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed a couple soiled knives stored on magnetic knife holder amongst clean ones. CDI-taken to be re-washed. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
Store TCS food cold at 45F or below. (3-501.16) Observed large prep cold unit across from grill holding temperature above 45F. PIC stated cooler was holding 40F at 11am. All TCS products moved to walk in cooler. VR |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Properly store wiping cloths. (3-304.14) Observed cloth stored under oyster shucker. PIC stated this is to keep utensil from moving while in use. Store cloth in sanitizer while not in use to keep bacteria from growing or use single use cloths for each time oyster is shucked. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Properly air dry utensils. (4-901.11) Observed large amount of cups and pans stacked wet. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Non food contact surfaces shall be clean to sight and touch. (4-602.13) Cleaning needed on non food contact surfaces of deli slicer and in utensil containers. |