|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Obseved the can-opener blade to have been left soiled. Wash, rinse, and sanitize all such items within 4 hours of being used. -CDI Item was removed for cleaning. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cooked vegetable and pasta to be below 135F in hot holding. -CDI Items were discarded. Pasta was at 98F and cooked vegetables were at 89F. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Observed a leak/discharge in the walk-in freezer. Do not allow the discharge to impact the food. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C Observed staff member to be wearing jewelry/watch on their wrists. Remember that food handlers must not wear items below the elbow except for simple metal band rings on the fingers with no in-lays, cut-out, or gems. Also, any staff member with nail polish or artifical nails must wear gloves while working with the food. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacking of metal pans. Items must air dry. Do not towel dry items. Do not wet stack items. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Observed personal phone set on food prep sink drainboard. Do not put personal items on food contact/preperation surfaces. Keep them away from food handling/storage areas. |