|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated the juicing machines are rinsed throughout the day but are only disassembled and washed, rinsed, and sanitized nightly. These items come into contact with TCS foods such as kale and spinach. CDI- instructed employees to clean and sanitize these items at least every 4 hours that they are in use. |
|
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 spinach, cabbage, and kale being stored at room temperature next to the juicing machines (see chart). CDI- products that were out of temperature control for longer than 4 hours were discarded, other items were placed on TPHC and a time stamp was added to the product container. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned plastic containers stacked while wet. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the back side of the reach in cooler door handle. Improvements made to cleaning since last inspection. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverages stored on counters throughout the kitchen. |