|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black like debris build up in the seams of the center ice bin at the front service counter, dried food residue on tongs used in the jalapeno. CDI- Tongs were removed and placed in soapy water in 3 comp sink. PIC Adrienne Mayfield advised that ice bin would be cleaned prior to stand opening. |
|
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. More than five pans wet stacked during drying. |
|
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. Dried debris in drawers, pass through hot hold, pans left from previous nights service, tops of kettles for cheese. Cleaning is needed. PIC advised all will be cleaned. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Some dried splatter on walls behind beverage bags. Cleaning is needed. (0pts) |