|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked dishes in the dish area on the drying rack and in the hot line window with food debris present. CDI - PIC cleaned these in the dish area. -1.5-
4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup on the interior of both bar area ice machine to the left of the ice maker. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed TCS foods such as cooked cabbage and greens placed in hot line at 112-134F. CDI - PIC reheated to 165+. -1.5- |
|
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 no labels on working containers of sauces, dressings and spices at the hot line nor on tubs of mixed spices over the prep table in the kitchen. Label these with the common name of the food. -0- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic cups in the bar area and wet stacked reused plastic bins on the drying rack near the dish machine. Separate these and allow them to air dry prior to stacking. -.5- REPEAT |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed toilet paper stored directly on the floor in the outside shed and on the floor in the chemical storage in the women's restroom. -0- |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the drying racks near the dish machined and on the rack inside the hot box. Clean. -1- REPEAT |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken lids on the outside dumpster. Repair. -0- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed absorbent ceiling tiles in the restrooms and heat damaged ceiling tiles near the fryers. Observed hold in wall to the right at the kitchen entrance and damaged wall to the far right of the bar. Repair all these areas. REPEAT -.5- |