|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold across entire upper ice bin shield and chute. Cleaning is needed. REPEAT |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Pico, cheese, and lettuce not under temperature control. Employee's advised all for immediate use as needed. CDI- ice replaced in containers; and surrounding containers. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. More than five bags of hot dogs thawing in standing water at 3 comp sink. CDI- water turned on and allowed to flow over hot dogs. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of single service items stored on the floor throughout facility. Discontinue storing single service items on the floor. REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Shelving in walk in cooler rusting/ corroding. Replace shelving. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Puddled liquid and dried debris and food debris under shelving in walk in cooler. Cleaning is needed. REPEAT |