|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
observed build-up in ice machine around ice chute.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf observed dish machine fail to reach 180F after multiple runs. Failed thermolabel test tape x3. PIC will call for service repair. 3 compartment sink to be used for sanitizing step until dish machine repair. Verification required within 10 days. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
observed raw chicken, raw shrimp, spinach, dumplings stored in sautee cooler > 45F. CDI by placing food items on TPHC or moved to walk-in cooler. See temp chart. items in walk-in cooler observed < 45F prior to departure. Verification required within 10 days.
observed rice in upright cooler > 45F. CDI moved to walk-in cooler. observed below 45F prior to departure. (30min) |
|
42
|
0.50
|
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 multiple wet stacked containers on the drying rack. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - observed dish machine hot water sanitizing < 180F. |
|
47
|
0.50
|
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 sticker residue on containers unstacked on drying rack. |