|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
10 DAY VR.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed inside of ice machine in back of kitchen with black residue. Clean and sanitize within 10 days, EHS will make a return visit to verify. (-0) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sautéed mushrooms, scrambled egg, and cooked sea mustard greens between 43-45F in fliptop 1, which appeared in defrost based on outside sensor reading.
CDI- All TCS foods taken to WIC for rapid cooling and storage until end of DF cycle. EHS advises changing defrost cycle settings to ensure TCS food does not come above 41F in cold holding. EHS observed ambient temp return below 41F within half hour at lowboy. (-3) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed food debris on top of chemical dish machine. Increase cleaning frequency. (-0) |