|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
REPEAT
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; Observed lemon slicer stored clean with old food debris stuck to blade surfaces. CDI containers / slicer pulled and placed into dirty dish pit.
VR (facility has had 3rd inspection with REPEAT violation of #14 food contact surfaces clean to sight and touch, that will now require RCP Risk Control Plan) facility will have 10 days to provide RCP. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 containers of Mac n Cheese and 2 containers of Rice stored in Hot Box measuring below 135F (see temp chart). CDI rice and mac n cheese reheated to 165F and hot box turned to higher setting. Observed all TCS foods in hot box maintaining required temp during inspection. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
. REPEAT
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed packaged customer self service desserts without any labeling information. Products will be placed behind counter until labels are made. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
NO POINTS DEDUCTED
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (Gate between front service line and kitchen collecting large amounts of debris in need of general cleaning.). |