|
14
|
0
|
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 can opener spike with food debris buildup. Observed multi use utensils (spatula, measuring cups, cutting boards) with food debris buildup, stored as clean. CDI- all utensils run through dish machine during inspection.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup on white interior baffle wall in ice machine. Suggest more frequent cleaning. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled chicken holding in cabinet at 124F, see temperature chart. All other products in cabinet were 135F or above. Pulled chicken was in a large plastic container, all other products were in metal containers. CDI- Pulled chicken properly reheated to 165F and put into metal container in cabinet for hot holding. REPEAT. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and employees working with food with no hair restraint/covering. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked near dish pit, allow air drying. |