|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. One soda nozzles out of all nozzles at the self service beverage line with some dried residue. CDI- Executive Chef marked had nozzle removed and cleaned. Improvement noted from previous inspections. repeat |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Container of melons being cooled in reach in cooler in large amounts with lid tightly closed. No temperature change noted. CDI- Executive chef corrected by separating melons into two containers and uncovered/ vented to allow for air flow. Noted that cooling issues have been with melons. PIC Anthony Rucker and Executive Chef advised of ongoing changes to correct issue. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Some dried debris in the containers being used to store clean utensils. PIC advised that the containers will be changed out. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris in the gaskets and bottoms of units, dust build up on large fan in warewashing room. Cleaning is needed. repeat |