|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 11 bowls stored clean with visible food debris on them and 2 sauce ramekins stored clean with visible food debris on them. CDI- items set aside for recleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in a flip top cooler above 45F (see chart). CDI- foods were relocated to walk in cooler for cooling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 heavily scored cutting boards in the kitchen. PIC disposed of one cutting board during inspection. Improvements made since last inspection. |
|
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. Observed residue accumulation on the back side of the hood along the cooking line. |