|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed both ice and tea dispensers at drink station collecting mold in need of cleaning and sanitizing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
\3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce (chopped and pulled) stored on prep cooler measring 53 degrees F. Observed 4 large plastic containers of chopped lettuce stored inside walk-in cooler in covered containers measuring 53-55 F. (manager states that lettuce was cut and placed into cooler at 9:00 AM, current time is 3:00 PM) CDI lettuce discarded. Observed individually packaged slaw stored on prep table overstocked on ice measuring 50-53 degrees F. (manager states that unknown prep time for slaw) CDI slaw discarded. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
(general comment)
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 in use utensils stored down in between two prep units touching surfaces that are not easily cleaned.
- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
(general comment) 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on prep table beside and with food products. |