|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. *It was explained that commercial air fryer basket is cleaning weekly or more if needed. Ensure cleaned every 24 hours. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P *Couple of items in prep top that were in glass container sitting in the metal container of prep top on top that temped over 42F. CDI - Moved this glass containers to prep reach and discussed only placing in prep top during busy time. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Some unopened containers of sauces, etc. on floor under shelf in kitchen. Recommend having a shelf added to back area for extra food/supplies, etc. to prevent potential contamination and for easy cleaning under shelf in kitchen. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-202.14 Toilet Rooms, Enclosed (C) *Provide self closures for toilet rooms. |