|
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 several multi-use trays soiled with food debris or sticky residue. CDI- Placed in warewashing are for rewashing. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 - 0 pts - Observed smaller salads placed out without time stamp. Observed chef salads timed for 10:05 when it was only 9:55. Discontinue process of extending time. When salads are placed out of temperature control they shall be marked with proper time. CDI- Times marked properly. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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. - Cleaning needed on all three fans. One fan with build up is pointed directly at clean dishes side of dish machine. |