|
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 build-up on the table mounted can opener. CDI- Removed and placed in the dish area for proper wash-rinse-sanitize. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed salads in clam shells and sandwiches at the line above 45 F being serviced. These items were prepared and placed directly on the line to serve. CDI- PIC placed sandwiches and salads in the freezer to rapidly cool temperatures were verified and are rapidly decreasing. Reviewed different options for properly rapidly cooling before offering for service. Also talked about TPHC for limited items such as salads and sandwiches which are served daily. The process and procedures were reviewed with the PIC during the inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on the sides of equipment at the cook line. |
|
53
|
0.50
|
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 build-up on the floor under the cook line. Clean regularly. |