|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed multiple utensils stored as clean with visible food residue stuck on them. CDI- removed to clean |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed multiple TCS foods cooling properly but some cooling in high volume and/or plastic containers. CDI- procedure changed to shallow metal pan cooling |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-101.11 Maintain food contact surfaces smooth and easily cleanable. Observed pans with teflon coating coming off. CDI- discarded |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11©Keep nonfood-contact surfaces of equipment clean. Observed multiple equipment handles throughout kitchen with food residue accumulation. IN NEED OF CLEANING |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-502.12 Clean physical facilities as often as necessary to keep them clean. Observed facility in need of general cleaning in walk in coolers, dish pit area and equipment doors. |