|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
Ensure dishes are clean to sight and touch. Observed several dirty dishes. CDI dishes were pulled to be rewashed. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Ensure all cold held food is stored at 41 degrees or less. Observed spring mix and lettuce sitting out at 60 degrees Food disposed of. Observed the cooler at 45 degrees. Manager will put in service request to repair unit. Unit dropped to 41 during paperwork. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Ensure dishes are air dried prior to stacking. Observed several wet dishes stacked together. CDI dishes were separated. Repeat violation |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Better cleaning needed between equipment and under equipment. Looks much better keep working on it. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
Observed one employee drink stored on prep surface. |