|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed several knives stored as clean in knife box with food debris present. CDI by returning utensils to 3 comp sink for cleaning. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed roasted chicken hot holding on steam table line at 129F. CDI by reheating to > or = 165F before placing back on steam table. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed All purpose cleaner and windex on clean drainboard of a set-up 3 comp sink. CDI by properlyputting chemicals in storage area. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General CommentObserved some wet wiping cloths on prep table. Store cloths in sanitizer buckets. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General CommentReplace blown lightbulb in walk-in freezer |