|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled ladle and metal container stored as clean. CDI soiled items were placed at the 3 comp sink to be rewashed.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed deli meat slicer not broken down when being cleaned with sanitizer. Ensure to wash, rinse, and sanitized. CDI deli meat slicer properly cleaned by the end of the inspection. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice hot holding below 135F (see temp chart)at the hot bar. Ensure to maintain proper hot holding temperatures. CDI PIC voluntarily discarded container of fried rice. Repeat violation. |
|
42
|
0
|
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 metal containers wet stacked. Ensure to allow proper air drying. |
|
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 non-food contact surfaces (reach in units, exterior of equipment, etc.) with heavy debris build up. Ensure to increase cleaning frequency. Repeat violation. |
|
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. Observed AC vent above prep units with debris build up. Ensure to increase cleaning frequency. |