|
14
|
0
|
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: Found some bits of tomato peel on tomato slicer stored clean. CDI- taken back to cleaning process. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found raw chicken in raw station 60 F. Found lettuce in salad prep unit 53F. Found prepped salads in small holding unit 51F. Found other items between 42-45F. Refer to temperature chart.CDI- all items above 45 F moved to walk-in for cooling. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Found box of salad clamshells on floor. Box of beverage cups on floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Door gasket of one small reach-in unit split, across from pass-thru window. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Door handles of raw chicken closets soiled. Lid of one ice bin at front counter soiled. Interiors of chicken closets soiled. Shelves in walk-in with build-up. |