|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of ice machine. Clean frequently to prevent buildup. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Observed cooked chicken cooling wrapped in plastic portion bags and packed tightly together in large plastic lidded container. CDI - PIC spread onto sheet pan and placed into freezer to quickly chill. When cooling food, use methods that allow the food to cool quickly. Do not pack portioned TCS foods into bulk containers until fully cooled to 41f.
Note: salads and wraps prepared and packaged on site at main building Cafe sold from display cooler in bar cafe. Both facilities permitted by same owner. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloth laying on prep table surface in back of house. Once used, place soiled wiping cloths into sanitizer if they will be used again or remove to soiled linen receptacle. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups on countertop for customer beverage self service not protected. Display single service cups in dispenser or in plastic sleeve to prevent contamination. |
|
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 some food debris and buildup inside reach in coolers. |