|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans on clean dish rack with sticker residue left on them after warewashing. CDI: PIC informed and pans removed from service to be properly washed. REPEAT. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed "boom boom sauce" and queso holding below 135F in double boiler style steam wells on cook line. CDI: Both products voluntarily discarded and replaced with product from hot boxes reading well over 135F (double boilers removed). REPEAT. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed leaf lettuce holding above 45F due to overstacking on make table, as well as multiple items (cheese, hamburger meat, OCC) in cold drawer holding above 45F due to drawer not being closed properly. CDI: All items were immediately sent to freezer to rapidly cool. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two unlabelled spice shakers along cook and prep lines. CDI: Labelled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed kitchen employee wearing a watch while donning gloves to work with food/clean dishes. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hand sink on cook line beginning to come loose from wall and in need of re-caulking to properly seal. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee gloves stored in reach in freezer on cook line. CDI: Gloves relocated to storage away from restaurant supplies and employees educated to not store personal items in food prep areas. |