|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed can opener blade with dried food debris on it. CDI by setting in 3 compartment sink for recleaning. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods shall be maintained at 45F or below. Observed one container of sausage stacked two rows high. The sausages on the top row were 47F-48F while the ones on the bottom of the steel pan were 43F-44F. CDI by discarding. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be maintained in a state of good repair. Observed one handsink near milkshake machine that splashes water onto the floor when the faucet is on.4-202.11 Food-Contact Surfaces-Cleanability - PF. Food contact surfaces shall be smooth and free of cracks, chips, breaks, and similar imperfections. Observed two cracked plastic container lids stored clean. CDI by discarding. |