|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed RTE foods stored below produce that still needed washing. CDI-shelving rearranged.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed gravy in cooler unwrapped. CDI-item reheated to 165. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoops with dried food stored as clean. CDI-returned to dish area.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed chef knives being cleaned in place instead of properly W/R/S. CDI-knives taken to dish area. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties in pan with bacon on top of stove. Sausage patties must maintain 135F or above and be held in a temp holding unit. CDI-sausage voluntarily disposed of. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 knives stored in the gap between prep tables. Visible debris in gap. CDI-knives returned to dish area. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed utensil drawers with food/debris in gap behind drawer front. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink fixture. Repair leak |
|
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 dusty vent in employee bathroom. |