|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed items left to thaw by leaving them out on a prep surface under no temperature control. Approved thawing methods include running cold (less than 70F) water over the product, thawing in the cooking process, or by leaving items in the cooler overnight. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet cloths stored outside of sanitizer buckets, on various surfaces in the kitchen area. Wet cloths must be stored in sanitizer to insure that the concentration of sanitizer is constant. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-NSF can opener. |
|
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 debris on non-food contact surfaces of the slicer. Insure that the outside surfaces of the slicer is kept clean. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored throughout the front counter area. |