|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed dried food debris on the slicer that was stored as clean. Corrected during the inspection (CDI) - Taken away to be cleaned. -1.5pts- |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed steamed broccoli at 122F in the hot well. CDI - Broccoli was removed and placed in unit to be reheated. Broccoli reached 168F before being used. -0pts- |
|
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 drinks stored on shelving above clean equipment. CDI- organization was changed. -0pts- |