|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black buildup inside ice machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed cooked wings and blue cheese crumbles in fry cooler maintaining temperatures of 43F and 44F. Ambient air temperature of unit is 43F. CDI - Items voluntarily discarded. Other foods in temperature were moved to another unit. Fry cooler fixed on site and is now reading an ambient air temperature of 37F. Repeat, but much improvement. Points remain the same. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed several metal pans and bowls wetstacking on drying rack. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed detailed cleaning needing to be done inside on all reach-in prep units, bar glass cooler, interior and exterior of fry cooler, shelving of BLT cooler near ice machine, etc. |