|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer that is kept in use throughout the day soiled at time of inspection. Slicer had not been cleaned after last use. As it is an in-use utensil, facility will be required to clean and sanitize the slicer either after each use, or every 4 hours. EHS suggests to keep a daily log of the time it is initially used, and then log the times it has been cleaned throughout the day to ensure that no 4 hour period is allowed to elapse without the slicer being cleaned and sanitized. Slicer was broken down for processing during inspection.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a plastic container stored as clean with slight lettuce/vegetable debris present on the interior. Item was removed and re-processed. Facility should ensure that no food debris is present on cleaned utensils after processing ends. |
|
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 unlabelled oil and other sauce bottles in the kitchen area. |
|
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 several wet stacked plastic containers. |