|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed mold growth in the ice machine and large amounts of debris accumulation on baking trays/pans.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on stacked clean metal containers. CDI- containers set aside for recleaning. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 sheet pans of kale stored on a baking rack at 70F. PIC stated the kale was going to be placed into the oven once it reached proper temperature. CDI- kale was placed into oven for cooking. Only remove food from cold holding when ready for use. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle of glass cleaner. CDI- label added. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed a sanitizer bucket used for cleaning the steam wand with 0ppm quat concentration. |