|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Additional Temps: Spinach/cheese-walk in cooler (39F), Rice-w.i.c.-(39F), noodles-w.i.c(38F), beef-wic(40F), chicken-w.i.c(39F), shrimp-wic(36F), pork-wic(41F), salmon-wic(34F), Salmon-reach in (37F), ginger-R.I. (39F), Crab sticksR.I.(40F), Beef-R.I. (38F), Shrimp-R.I. (34F).
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed knives stored as clean with food debris on them. Observed pans underneath the prep table with food debris on them. CDI-Items moved to dish machine to be rewash. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed wet wiping cloths stored on the prep table. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal and plastic pans underneath the prep tables. |
|
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.-Cleaning is needed underneath the prep tables and in between gaskets of reach in units |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-202.18 Ventilation Hood Systems, Filters - C-Observed grease build up accumulating on the hood ventilation system. |