|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11(D)(3-7) Equipment food-contact surfaces and utensils - Frequency- Observed some residue build up along the can opener blade. (D) Surfaces of UTENSILS and EQUIPMENT contacting TCS FOOD may be cleaned less frequently than every 4 hours: (3) Containers in serving situations hold TCS FOOD maintained at 41F or below, intermittently combined with additional supplies of the same FOOD at 41F or below, and the containers are cleaned at least every 24 hours;(4) Thermometers maintained in contact with FOOD held at 41F or below;(5) EQUIPMENT used for storage of FOOD such as a reach-in refrigerator is cleaned as needed to prevent buildup; (6) The cleaning schedule is APPROVED based on consideration of the characteristics of the EQUIPMENT and its use, type of FOOD involved, amount of FOOD residue accumulation, and temperature the FOOD is held at; or (7) In-use UTENSILS are intermittently stored in water at 135F+ and the UTENSILS and container are cleaned at least every 24 hours or as needed to prevent buildup. CDI- Items sent through dish machine for recleaning and sanitizing. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12; Core; The wall near the corner prep sink have some dried-on spillage.- Physical facilities shall be kept clean.- Please clean floors. |