|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Maintain all utensils properly clean and sanitized to sight and touch. Observed sticker residue on plastic and metal containers. Observed biofilm in ice machine. Gave instruction and began removing for proper cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Observed multiple foods over 45 F for less than 4 hours. Foods were quickly re-chilled or cooked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - Use only approved cooling methods for chilling or cooling from cooked state. Observed lettuce and cheese tightly covered in walkin. Gave instruction. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - Maintain all equipment and utensils in good repair. Observed broken drawer make unit with broken drawers which don't close properly. Observed cracked and chipped plastic containers. Gave instruction to repair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - Maintain floors easily cleanable. Floors throughout dining area are extremely slippery. While on site multiple customers were observed sliding. It appears the surface has been adulterated and has film which cannot be cleaned or removed. Management states multiple products have been used to provide proper cleaning. Gave instruction to provide floor surface to be safe for walking to provent customer injury. I have concerns for public safety.6-201.15 Floor Covering, Mats and Duckboards - Use only approved mats for entry into the kitchen. Observed cardboard used as floor mat. |