|
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 - P. Food contact surfaces shall be clean to sight and touch. Observed buffalo chopper blade with dried cabbage on it. Chopper had not been used today and was stored clean. CDI by recleaning. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P. Potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated to 165F for 15 seconds. Observed spaghetti sauce in steam table at 139F. Operator stated that the sauce went straight from cold holding to the steam table. CDI by reheating sauce on grill to 166F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat potentially hazardous foods prepared and held in the establishment for more than 24 hours shall be datemarked. Observed bleu cheese that was opened two days prior without a datemark. Observed meatloaf that was prepared yesterday without a datemark. CDI by adding datemarks. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Dry wiping cloths shall be free of food debris and visible soil. Observed two dry wiping cloths with visible debris on them. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be kept free of accumulation of dust, dirt, food residue, and other debris. Observed one container used for storing clean utensils with crumbs on the bottom. |