|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean both ice machines near chutes. Clean inside microwave in waiter/waitress area. Repeat. |
|
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 tortellini wrapped completely while cooling in walk i cooler. CDI-vented |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. Allow dishes to air dry before stacking. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean tabletop can opener. Observed sticker residue on clear insert pans. |