|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed build up and leftover food debris inside the crevices and blade of the slicer and vegetable chopper. Observed leftover food debris on top of clean tops. Observed utensils, plastic and metal tops stored in soiled bins. CDI-All items moved to 3 compartment sink to be properly wash, rinse, and sanitized.Observed outside of the ice scoop soiled. CDI-PIC washed ice scoop. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed rice and chicken holding below 135F on the steam table. Observed rice holding in the hot box below 135F. CDI-Rice and chicken were reheated. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed several oil, sauce, and seasonings bottles out of its original container without a label. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
REPEAT. 4-501.11 Maintain equipment in good repair.-Observed rusted shelving on the storage racks in the walk in cooler.**No point taken.PIC has work order for new shelving. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
REPEAT. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed in between all gaskets in the reach in units under flip top units. Cleaning is needed underneath, in between and on the outside of all cooking/refrigeration equipment such as flip top, oven, prep tables, mixers in pizza station, and in places where build up and splash often occur.Cleaning is needed inside the flip top and inside the microwaves. |