|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PAll food contact surfaces must be clean to the sight and touch. Observed dried lettuce debris left on the knives stored as clean. Observed build up on the basket used to store carrots in the produce self service area. CDI by removing the knives to be re-washed and re-washing and sanitizing the carrot basket. |
|
20
|
0
|
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 - PMaintain all cold foods at or below 45F. Observed wedge lettuce slightly above 45F, measuring 45-47F. CDI by voluntary discard. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMaintain all equipment and non food contact surfaces clean. Observed heavy build up on the shelving areas used to store produce (REPEAT). Observed build up on the metal sheet pans stored inside the walk in cooler used to transport pans of salad bar items. Observed build up on the shelving inside the walk in cooler. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - CClean the floor at a frequency to prevent accumulation of dirt and debris. Observed produce and other debris on the floor under the walk in cooler shelving. |