|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed fruit cutter with dry fruit residues on them. PIC stated they cut fruits, and usually it last for the whole day, and the cutter gets clean at the end of the day. If during the day more fruits cutting needed, the cutter may get clean or may not in between depends on the clean look. CDI- cutter took apart to be cleaned and sanitized.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink/black residue line along the cover/wall of the ice machine. Need cleaning. -1.5 pts- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of edible arrangement containers stored directly on the floor. -0 pts- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few wet stacking on plastic containers underneath the prep table right across 3 compartments sink. Suggest to put the containers face downward so it won't collect dust -0 pts- |