|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Additional Temps: Ham-wic-39, cheese
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed utensils stored in soiled containers. Observed clean metal pans stored as clean with grime residue inside them. Observed plastic containers stored as clean with leftover sticker adhesive on the outside of them. CDI-All items moved to dish machine to be rewash.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.-Observed black build up inside the nozzles of drink machine. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed rice and tofu holding below 135F at the Euro station. CDI-PIC replaced items and reheated the rice and tofu to 165F and held in the hot cabinet. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed several oil bottles without a label. |
|
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 wet stacking of metal pans on the dish rack. |