|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Metal food pans stored as clean with sticker residue. CDI - Pans pulled to dish area for processing. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. House flies in kitchen. Continue working with pest control service provider to eliminate pests. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens or napkins may not be used in contact with food. Rice noodles covered with damp napkin in walk in cooler. suggested facility use plastic wrap. |
|
41
|
0.50
|
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. Spoon handle in contact with chicken in low prep cooler. CDI - Spoon removed from container. |
|
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. Clean food debris from low prep cooler door gaskets; clean build up from walk in cooler shelves; clean dark build up from walk in cooler door gasket. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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. Clean dust from fan guards in walk in cooler; clean dust from ceiling vents above walk in cooler door. |