|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed bread baking sheets with visible debris accumulation on them.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several red scoops stored clean with residue on them and 3 scooping utensils stored clean with food debris on them. CDI- items set aside for recleaning.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue accumulation on the inner walls of the ice machine. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce mix in a reach in cooler between 44-48F and cut watermelon in the front customer service cooler at ~47F. CDI- salad had ice bags placed onto it for cooling, watermelon was relocated to a reach in cooler for cooling. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies on the ceiling/walls near the mop sink in the back of the kitchen. |
|
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. Observed plastic bins used for storing dry goods (sugar packets) with debris in them. |