|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. -Pf- Observed dark color splatters in the handwashing sink. Ensure that handwashing sink is only being used for handwashing and not dumping. -0pts- |
|
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- Observed one scoop with food debris. Corrected during the inspection (CDI)- Scoop was removed to be cleaned. -0pts- |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed fish in the hot box at 121F. CDI- Fish was placed back in the oven to be reheated. Fish final temperature was 187F. -1.5pts- |
|
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 spill in the bottom of the refrigerator in Chantilly. Needs to be cleaned. -0pts- |