|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water at from prep unit underside. EHS explained to PIC that containers of water used for storing utensils shall be maintained at 135F. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
Repeat:4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately six (6) metal containers stacked while wet. CDI - metal bins were separated out to air dry effectively. REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed four (4) stacks of single service items at front prep areas with exposed food contact surfaces. CDI - single service articles were inverted to prevent potential contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard sheets stored on shelving throughout kitchen, namely at chemical storage in the dry store area, and at single service and spice shelves at the front prep and grill areas. Remove cardboard and, if solid surfaces are necessary, replace with smooth and easily cleanable non-absorbent surfaces, such as cutting boards. |