|
14
|
0
|
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 dark buildup in ice machine. Cleaned during inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
. 7-201.11 Store toxic materials to avoid contamination. -P Observed Airwick aerosol and sterno fuel stored with single service items above sweet and low packets. Observed alcohol swabs stored in the sweet and low box. Chemicals relocated.7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser unlabeled. Labeled during inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 2 large tubs of blanched fries at 115F sitting on top of prep sink. These fries have been sitting out for 1 hour. You must actively cool foods to ensure they reach 70F within 2 hours and then 45F within 4 additional hours. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin probe thermometer on site not working. Battery was replaced so properly working before end of 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 buildup on underside of drink machine dispensers. Clean and sanitize. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings shall be clean. Observed detail floor cleaning needed under units including dry storage. |