|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed buildup on the interior of microwave. CDI - PIC cleaned and sent new email to staff about cleaning frequency. -1.5- } |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled red buckets with labeling rubbed off and generic spray bottle in use without designation of what is inside. CDI - PIC circled contents during the inspection. -0- |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped salad lettuce cooling in walk in. CDI - PIC vented wrapping. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged drawers and peeling shelving in reach in to the left of the far right entrance to the kitchen. Observed one blown light in the hood. -0- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11 Surface Characteristics-Indoor Areas - C Floors, walls and ceilings over food prep areas shall be nonabsorbent. Observed absorbent ceiling tiles over serving lines in cafeteria. REPEAT -.5- |