|
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. -PfObserved food debris left on metal pans stored as clean on air drying shelving. Observed food debris left on main kitchen slicer. CDI by removing to be re-washed. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved unthawed pasta noodles marked with only the original prep date. Advised to mark all TCS that are to be frozen with the original prep date and thaw date. CDI |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -PObserved breakfast condiments (brown sugar, sugar and cinnamon and raisins) in bowls stored unprotected for customer self service. CDI by discarding and education to store items in the future behind the sneeze shield just one counter down. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.Repair the broken door on the prep cooler in the salad station. Check the low water pressure at the dishmachine handsink. Repair/replace torn gaskets (on order). Replace/repair rusty shelving inside beverage cooler near board dining. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - CCleaning needed on walk in cooler floors. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.Floor coating pitting on floor in front of kitchen 3 comp sink. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
ERROR |