|
14
|
0
|
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. -Pf Observed clean cutting board stored directly behind 3 comp sink faucet. CDI- Item was re-washed and instruction provided on proper storage. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in top of prep unit to be above 45 F (see temp chart) due to outlet being tripped and turning unit off. CDI-Items out of temperature were voluntarily discarded and the items in the bottom of prep unit were still in temperature. Items in correct temperature were taken to walk in until prep unit has cooled down fully. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry ingredients not easily recognized without labels on chef's cart. Label. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed employee tooth brushes stored near wrapped single service items. CDI- Employee items were removed and instruction provided. |
|
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. Observed heavy debris build up in prep unit gaskets. Clean. |