|
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. -P
Observed splatter and debris on large mixer and grease and debris on white containers and black bus tubs at back of kitchen. CDI - items set aside for recleaning. |
|
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 fried rice stored in rice cooker at 116F. CDI - rice reheated to 165F. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.
Observed salmon wrapped in plastic thawing on counter at seafood sink with no running water over top. Moved to the walk-in cooler to finish properly thawing. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
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 a bag of cabbage stored on the floor at back of kitchen and box of beef stored on the floor inside walk-in freezer. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet wiping cloths not in use stored on prep counters at back of kitchen. ***Repeat |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed spoon stored in water at 91F.
Observed cups being stored in seasonings being used for dispensing. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed white containers and black bus tubs wet stacked on dish shelf at back. **Repeat |
|
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 debris and build-up on shelving inside walk-in cooler, shelving above 3-comp sink, and both prep sinks. |