|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency: Keep ice machines clean. Observed build-up of mold on interior of ice machine.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness: After cleaning food contact surfaces shall be properly sanitized. Observed low temp dish machine not sanitizing during use.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Food contact surfaces shall be clean to sight and touch. Observed food attached to rubber spatula. Spatula also damaged ( see # 45). |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
8-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS foods cold at 45 F or below. Observed small packets of coffee creamer sitting out at room temperature at 81 F. Product requires refrigeration. CDI- discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
Yes
|
Yes |
4-302.12 Food Temperature Measuring Devices: Obtain a thermometer with a thin probe to measure thin foods. Observed no thermometer appropriate for measuring thin foods. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Keep utensils and eqipment in good repair and condition. Discard utensils when damaged. Observed rubber spatula damaged with food attached. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Better cleaning of floors and walls needed, especially around dish machine in tight areas on floor around equipment. |