|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed the tomato slicer, strainer, and several pans with food buildup. CDI-The items were all sent back to the dish machine. An employee is going to go through all of the equipment and ensure it is properly cleaned and sanitized. REPEAT.
A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE EQUIPMENT IS PROPERLY CLEANED. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 onions and mushrooms cooling on a speed rack next to the hand sink and ice machine. The product was below 135F. CDI-the items were placed into the walk in cooler to finish the cooling process. REPEAT.
Observed the lettuce in the salad drawers above 45F. The items was prepped this morning. CDI-The lettuce was removed and placed back into the walk in cooler to finish cooling. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the shelving in the walk in cooler. Have cleaned. REPEAT.
*HUGE IMPROVEMENT ON CLEANING OF NON FOOD CONTACT SURFACES, KEEP UP THE GOOD WORK!* |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 cleaning needed to the floors in the dry storage room next to the bar. Have swept and cleaned. REPEAT. |