|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
Observed one multi service scoop with food residue present. Observed residue collecting on interior of ice machine. CDI - sent to dish machine.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
Observed commercial reheat for hot holding with cold spot of 133 degrees F. CDI - reheated to 167.
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wiping cloths in sanitizer below 200 ppm.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed dumpster with hole in front right corner, leaking.
5-501.111 Keep storage areas and bins for waste in good repair. |