|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored as clean on magnetic strip above prep sink soiled with food waste. CDI: Sent to be W/R/S. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg wash being held above 41F in ice bath near steam wells. PIC stated product rotated every 2-3 hours. CDI: Education provided and product placed on TPHC, paperwork provided. Observed various housemade sauces with fresh garlic and oil as ingredients being held above 41F on counter. CDI: Education provided, PIC voluntarily discarded product, new product submerged in ice bath. REPEAT VIOLATION. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets on bakery 2-door reach-in cooler. REPEAT VIOLATION. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris and food waste inside bottom salad make table, sandwich make table, and 1-door reach-in freezer. |