|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several insert pans stored as clean soiled with sticker residue. CDI: PIC sent to be W/R/S. REPEAT VIOLATION. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed country potatoes being held below 135F under heat lamp. CDI: PIC voluntarily discarded product. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed leaf lettuce being held above 41F in 2-door reach-in cooler. Product prepared 11/9/22. CDI: PIC voluntarily discarded product. Observed cut melon and sliced tomatoes being held above 41F in front make table. Product prepared 11/9/22. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed standing water inside bottom egg make table. Observed gaskets on 2-door reach-in freezer soiled with food waste. CDI: Food employee cleaned. REPEAT VIOLATION.
**Points not assessed due to correction during inspection. |