|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
:.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean ice chute inside big ice machine and clean tea urn spout. CDI- cleaned during inspection. |
|
20
|
1.50
|
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: Sausage for pizzas 48F. Must keep cold foods cold at 45F or below. CDI-placed in cooler and switched out for colder sausage. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - C: Dishes and utensils stored dirty. |