|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 (E) (4) - Equipment such as ice machines shall be cleaned at a frequency to preclude accumulation of soil or mold. Observed ice machine to have minor pink build up illuminating. Clean ice machine. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) - TCS foods shall be held at 135F or greater for hot holding. Observed, chicken tenders at serving line 6 and in hot box of main serving line to be under 135F. CDI - items were reheated to above 165F |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 (B) (1) - Foods being held on time control must have an initial temperature of 41F or less. Observed salads and cut melons to have an initial temperature of above 41F. CDI - items not 41F or below were put in walk-in for rapid cool down. Re-checked temps - salads at correct temps. were placed on time. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 - Non-food contact surfaces shall be cleaned at a frequency to avoid soil and dust build up. Observed wire storage cage by dishwasher to have dust build up. Clean non-food contact surfaces. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
501.19 - Toilet room doors shall be kept closed. Observed bathroom door to be open and not self closing. Keep door closed. |