|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Build up on tea nozzles today. |
|
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 cheese out on the counter at >45F- cdi back timed to correct, will be discarded at 11am.
observed TCS items in the display case holding at >45F- cdi lox put into a working cooler so they will not be in and out of the dispaly case as much except during rush. cdi- latka and fruit cups moved to walk in cooler. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed malt cooling on the clean side of the 3 comp sink while dishes were being done and splash contamination was a strong possiblity- cdi malt covered during inspection. |
|
47
|
0.50
|
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.
Build up on bagel seasoning containers, racks near bagel seasoning storage, exterior of bagel oven(above exit), rack over make table. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Dust build up on wall fan, wall wires, and ceiling vent. |