|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Properly store employee drinks. (2-401.11) Observed an uncovered employee drink stored on prep surface. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed build up on ice machine. CDI-cleanedFood contact surfaces shall be washed and sanitized every 4 hours. (4-602.11) Observed knives on prep surface with food debris from the night before. CDI-washed. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date mark ready to eat, refrigerated, TCS foods held longer than 24 hours. (3-501.17) Observed items stored in prep cooler and one door cooler leftover without any date label. CDI-items labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Properly store food to prevent contamination. (3-305.11) Observed bag of cranberries stored open from the night before. Seal all products to prevent contamination from pests. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Properly store in use utensils. (3-304.12) Observed knives stored in between equipment. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Physical facilities shall be kept clean. (6-501.12) Cleaning needed on floors around equipment and floor drains and on wall behind dish machine. |