|
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 3 large stacks of white chopping boards that were greasy and had food debris and some plastic containers with sticker debris. CDI items moved for cleaning. Repeat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed dressings holding between 42-45F and corn holding at 47F. CDI corn discarded and dressings held for less than 4 days. Observed romaine and chopt blend that was prepped in the morning but stored for colding at 60F and 50F respectively. CDI items opened up and spread out for proper cooling. Repeat. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 goat cheese pan, pan of noodles, pan of sweet potato, and buckets of feta cheese not dated. CDI items dated. Ensure additional pans of goat cheese maintain date bucket was opened. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed cutting boards and bowls that were wet stacked. Repeat. |
|
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 vents in walk in and racks in need of cleaning. |