|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed large RTE ham thawing in standing water in prep sink; CDI cool running water used to run over product while water overflowed container meeting proper thawing method. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal containers stacked wet in clean storage area in need of proper air drying. Containers pyramid stacked and education given during inspection. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
NO POINTS DEDUCTED
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed stand up freezers throughout kitchen accumulating crumbs and food debris inside bottom storage area in need of general and detailed cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
NO POINTS DEDUCTED
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 vents throughout kitchen area in need of general cleaning; Observed flooring behind cook line accumulating debris in need of general cleaning. |