|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed house made apple crisp sitting out of refrigeration on top of cooler unit at 67f. CDI - PIC discarded. Ensure TCS foods are maintained at 41f or lower. Do not allow food to sit out at room temperature. |
|
37
|
0
|
Contamination prevented during food preparation, storage and 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 bag in box soda not stored 6 inches of of floor. Store all food items at least 6 inches off of floor to prevent contamination. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer cloths placed into bucket with 0ppm quat solution at line. Test sanitizer solution frequently to ensure proper concentration. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop laying inside container of slaw at line with handle in direct contact with the food. Store scoops with the handles out of the food to prevent contamination. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed plastic food container with cracked/broken areas repaired using black tape. Food contact utensils must be smooth and easily cleanable. Do not use tape to repair utensils. Discard broken utensils. |
|
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 buildup on back of house shelving. Clean frequently to prevent buildup. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some buildup on flooring under back of house dry storage shelving. Clean frequently to prevent buildup. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C. Observed personal employee beverage mixed with restaurant items on prep table in kitchen and employee beverage mixed with restaurant food in reach in cooler. Designate an area away from food or food contact surfaces for the storage of employee belongings. |