|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans stored as clean on shelving with food residue and build up as well as utensils stored as clean making contact with food residue. CDI - Pans and utensils were removed from shelving for cleaning. -1.5 points- |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous squeeze bottles of sauce throughout establishment and shaker containers of spices without identification labels. -1 point- |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed three serving scoops with handles making contact with cheese in flip top cooler. CDI- Utensils were repositioned so that handles no longer made contact with food. -0.5 points- |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee manually washing utensils in water with a temperature of 106F. CDI - Employee ran hot water in warewashing sink until temperature was above 110F. -0 points- |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed outdoor dumpster with damage resulting in opening at bottom of container. Recommend replacing. -0.5 points. |