|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
Observed black residue in ice chute of ice machine. Repeat.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed puried eggs and sausage gravy 79F on cart placed in freezer during inspection. Products not cooled properly. CDI-discarded
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed oven racks on floor. Discontinue storing oven racks on floor.
3-304.12 In-Use Utensils, Between-Use Storage - C |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed black residue in green food carts. Clean sides of cooking equipment.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed ceiling peeling in kitchen, mainly dish area. Observed black residue around vent in dish area. Clean floors under equipment.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |