|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency: Clean tea dispensers and ice machines at a frequency to prevent mold build-up. Observed build-up on interior of ice machine and tea nozzles. CDI- cleaned while on site. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Properly date mark potentially hazardous, ready-to-eat foods. Observed some items in walk-in cooler not marked. Date mark opened containers of milk, half and half, cream. Observed some opened cartons unmarked. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods: Do not use coolers designed for holding temperatures to cool foods that have been heated. Observed sweet potatoes 62 F in top of flip top. All foods in prep coolers should be 45 F or below. CDI- moved to walk-in cooler. |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-203.11 Molluscan Shellfish, Original Container: Molluscan shellfish may not be removed from the container in which they are received other than immediately before sale or preparation for service. Observed clams and mussels not in original container; tags were present with items. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing: Observed strainer hanging low over handsink, slightly in contact with faucet. |