|
16
|
0
|
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 a stack of metal dishes stored as clean on rack to left of 3 comp sink with food debris on outside and inside of containers.
CDI- Stack of dishes re-w/r/s. (-0)
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed significant accumulation of dark residue inside back of store ice machine. EHS advised PIC to locate user manual, clean at the frequency required by manufacturer, and ensure the ice machine is in good repair. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed top layer of raw, marinated chicken at make station between 46F-50F. Bottom layer was holding below 41F. Also observed one container of shredded cheese prepped yesterday at 45F inside lowboy near register. PIC states cheese was recently on prep top for making Mac and cheese, and raw chicken was filled around opening at 11am.
CDI- Chicken and sliced cheese rapid cooled in reach in. PIC advised not to over-fill containers of chicken. (-1.5) |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT.
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed a significant amount of water inside nesting dishes stored as clean on rack to the left of 3 comp sink. EHS advised staff to add more racks for drying dishes and space out washing in meantime, so there are not more clean dishes at any time than are able to be stored in a manner that allows proper drying. EHS spoke to GM over the phone during inspection to advises on this repeat violation. (-1) |