|
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. -Pf Observed numerous containers stored cleaned with old food / sticker debris stuck to surfcaces. CDI all containers pulled and placed into dirty dish pit. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomatoes, shredded cheese stored in prep cooler measuring 50-51 degrees; CDI all products pullled and placed in bottom prep cooler seperated into shallow pans with less product to cool back down and to hold a uniform temp. (manager) stated that unit has been repaired and is still not functioning properly and they wish to try TPHC procedures for items. (TPHC form emailed to manager) |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
(general comment) 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers / customer cups stacked wet in kitchen area.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed clean multi-use plates store exposed to customer contamination in dining room. CDI plates properly stored protected. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
(general comment)
4-601.11(C )/4-602.13; Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed non-FCS of equipment with buildup in need of cleaning. (fryers, shelving etc) |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
(general comment)
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed cleaning issues to PHYSICAL FACILITIES. (flooring throughout) |