|
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 utensils stored clean with food debris and residue stuck to surfaces; CDI utensils pulled and placed into dirty dish pit. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken stored on top of stove top for (Hot Holding) according to chef measuring 105F. CDI grilled chicken reheated to 165F and placed in steam table to hold until use. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce, various cheese stored in prep cooler unit (top section) over stocked measuring 49-52F for cold holding. CDI items portioned out properly and placed into walk-in cooler to cool and placed in prep cooler with new product coming from walk-in that measuring 45F and below. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
NO POINTS DEDUCTED
4-501.11 Maintain equipment in good repair. Observed split/torn gasket on reach-in cooler unit in need of repair. Observed damaged plastic containers / lids in need of replacing. |