|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table top can opener blade with significant food debris on blade. CDI- Can opener moved to ware washing for re-cleaning. (-1.5) |
|
21
|
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 meatballs in hot holding between 130-133F. CDI- PIC reheats meatballs to 165F and states they will periodically agitate meatballs to aid in maintaining uniform proper hot holding temperatures. (-1.5) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 box of food stored on the ground inside WIF. CDI- PIC moves box off the ground. (-0) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed one bucket for storing wiping cloths with murky water and visible food debris. CDI- PIC re-make clean solution. (-0) |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between wall and end of fliptop unit. EHS recommend use of a clean container to store the knife. PIC affirms the tethered knife (locked for airport security reasons) are cleaned and sanitized in-place. (-.05) |