|
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 three utensils containing food residue in the clean utensil drawer. Observed the ice scoop with small amount of residue buildup as well. CDI-All of the utensils were brought back to the three compartment sink for washing, rinsing, and sanitizing. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box with product stored on the floor in the walk in freezer. CDI-The box was moved to the shelving unit. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a dirty wet wiping cloth sitting ontop of a muffin pan in the dry storage room. CDI-The cloth was removed and the pan was taken back to be rewashed and sanitized. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pink residue buildup on the gasket to the walk in cooler door. CDI-The gasket was properly washed and sanitized. |