|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed interior of ice machine collecting residue.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed grits from the previous day not dated. Observed cream cheese not dated. CDI - dated
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
Observed chicken and fish in sink thawing with no running water.
3-501.13 Use approved thawing methods. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed scoop with no handle stored in flour.
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. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed wet stacked pans in kitchen near 3 door reach-in.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed door flip top across from oven collecting water on the interior bottom. Observed several shelves damaged in reach in units.
4-501.11 Maintain equipment in good repair.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.
Observed seafood left to thaw in vegetable compartment of 2 compartment sink. Facility must maintain separation between vegetable and meat/seafood sink. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed residue collecting on handles of refrigerators throughout the facility.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed floor covering damaged throughout the kitchen.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed several lights missing covers in the kitchen.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |