|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize; Observed numerous containers stored clean with food debris stuck to surfaces; containers pulled and placed into dirty dish pit.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness; Observed dish machine not properly sanitizing during rinse cycle; CDI dish machine primed and properly sanitizing during during cycle. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding; Properly cold hold PHF products; Observed walk-in cooler holding at 48 degrees F; All food products are at 45-47 degrees F; technican in route during inspection VR to ensure compliance. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage; Properly store in use utensils; Observed dry food scoops stored down in product. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed rack to hold bulk dry food products collecting debris in need of cleaning; Observed surfaces underneath fryers collecting debris in need of cleaning. |