|
14
|
1.50
|
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 the lemon slicer with food debris. CDI-The slicer was properly washed, rinsed, and sanitized. REPEAT.
*Only piece of equipment with food debris. Points stayed the same from the last inspection.* |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed employees properly date marking product and then freezing. The pull date is not written onto the date stickers when taken out of the freezer. Also noted that the stickers are beginning to fade and come off of the container once the product is removed from the freezer. Discussed using a more durable sticker that should still be easy to peel off when done. CDI-The manager will write the pull dates for the product. REPEAT. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed the handles to the scoops stored in the seasoning jar. Keep the handles to the scoops stored out of the food product. |
|
47
|
0
|
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 cleaning needed around the lids and jars of the seasonings. Have cleaned. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed cleaning needed to the floors throughout the facility, especially underneath the shelving and prep counters. Have cleaned. REPEAT. |