|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P): Observed can opener with build up. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned at any time during the operation when contamination may have occurred, and at least every 24 hours. Can opener was sent to warewash. CDI. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P): Observed chili in hot hold bay at 121 degrees F. Commercially made RTE foods being reheated for hot holding must reach 135 degrees F, and held at 135 degrees F. Chili had not been out more than 2 hours, was sent back to oven. CDI. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Observed one light bulb out under fry hood. Equipment shall be maintained in good repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability (C): Observed no waste receptacle by hand sink in kitchen. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Waste receptacle was provided. CDI. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C): Observed dust accumulation on ventilation cover near biscuit area. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. |