|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic and oil mixture stored at room temp 77F near cook line; CDI mixture discarded and new mixture made and kept in refrigeration. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
No
|
No |
REPEAT
3-304.14(D) 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping clothes stored on prep tables and equipment throughout. |
|
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 non-FCS of equipment with build up in need of cleaning (hood filters / systems dripping, in between surfaces of cooking equipment having large amounts of build-up). |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
REPEAT
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. Observed cleaning issues to PHYSICAL FACILITIES. (Observed flooring underneath cooking equipment having large amounts of build-up in need of cleaning). |