|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
REPEAT
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit. Observed utensils with old tape wrapped around handles. Utensils taken to dish pit to remove tape and properly wash, rinse and sanitize. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large sealed container of sliced tomaotes inside prep cooler (cooling) not dropping by required temp change. CDI tomatoes placed inside walk-in and opened to properly cool. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of kitchen equipment on cook side, shelving throughout). |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed no light available inside walk-in freezer.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phones stored throughout establishment. |