|
14
|
0
|
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. Some dried debris on a total of six bowls at front service area. All other multi-use utensils and plates stored clean. CDI- All bowls removed for cleaning. (0pts) |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Corn on the cob and cooked chicken bites not under temperature control. See chart for locations and temperatures. CDI- Chef had all removed and reheated. REPEAT |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Cold foods at gluten free cold hold and hot foods at pizza area not marked with time at initial walk through as required. All other stations holding for time marked correctly. CDI- Times for stations had been added prior to being able to show Chef. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets at two reach in and one prep cooler units. Replace all (0pts) |
|
47
|
0.50
|
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. Dried debris on upper exterior ledges of ice bin, gaskets and lower shelving of side storage. Cleaning is needed. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. No trash bins provided at or near handwashing sinks at start of inspection. Trash bins were replaced. (0pts) |