|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E) (4) Equipment such as ice bins, beverage dispensing nozzles, lines and tubes, ice makers, cooking oil tanks and lines, water vending equipment and coffee grinders shall be cleaned as often as the manufacturer recommends or as often as needed to preclude the accumulation of mold or soil.
-Nozzles of the soda machine are being cleaned twice weekly. When wiped, the water and lemonade nozzle left a black suspected microbial residue on the swab.
*A second set of nozzles were available and swapped out.
*NO POINTS TAKEN |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods for 7 days that are ready-to-eat once opened or prepared and held more than 24hrs. Pf
-All foods in the prep cooler and prep top were marked for 8 days. When date marking ready to eat TCS foods, the first day is the day of prep, with 6 additional days.
-The following items were observed with 8 day marking: Bacon, Sliced cheese, meat buns, "stuffer" sandwiches were marked with 3/16-3/23, Bun on the run (Bao buns) 3/11-3/18.
*Software was recently updated and it appears that it stopped counting day 1 as prep recently as hot dogs in and chicken rollers in the freezer were accurately date marked.
**REPEAT
**1.5 POINTS TAKEN
***CDI. Items corrected by hand and service ticket to be put in. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
-Torn gasket on the walk in freezer (small), and standing 1 door "True" reach in cooler (large tear).
*NO POINTS TAKEN |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of soil residue.
-Blower fan inside standing reach in cooler has an accumulation of dust and suspected microbial growth.
-Standing water on the bottom of prep cooler.
-Shelves of standing 2 door freezer has accumulation of food residue.
*NO POINTS TAKEN |