|
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 slicer stored as clean with food debris on it. CDI PIC will have it cleaned.
**PIC informed that slicer is only being used once a year for slicing of turkey; explained to PIC that slicer was not cleaned properly at last use or are using slicer for items not aware of. Make sure slicer is stored clean.** |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two trays of chicken nuggets and meat pasta dish hot holding below 135 degrees. CDI Items were reheated to above 165 degrees. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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. Observed two fan attachments in ware washing with dust on unit pointing towards clean equipment/utensils. Observed dust on the ceiling over the food serving line. Make sure to increase cleaning frequency. |