|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.-Observed mold growth on strawberries stored in the walk in cooler at the bakery station.CDI-PIC discarded strawberries. |
|
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. -Pf-Observed bowls stored as clean at the salad bar with food debris on the outside of them. Observed clean utensils stored in a soiled bin. Obsevered metal pans stored as clean with leftover food debris inside. CDI-All items moved to dish machine to be rewashed. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed fish (110F) and chicken(122F) stored in the hot box holding below 135F. CDI-PIC reheated items to 165F. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed several seasonings stored in buckets without a label. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.-Observed several sanitizer containers stored on the floor throughout the kitchen. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed to-go containers and boxes of gloves stored on the floor in the dry storage room |
|
47
|
0
|
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.-Cleaning is needed along the storage racks holding clean metal pans. |