|
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. Observed serving trays soiled with debris. CDI items moved to dish for cleaning.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed dish machine with maximum temperature of 155F. CDI machine emptied and refilled and came up to temperature. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hamburgers, pinto beans, mixed vegetable, and chicken that was in the hot box below 135F. CDI burgers and other items discarded. Repeat. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 2 dented cans in dry storage. CDI items moved away for credit. |