|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
Observed inner cavity of microwave used to microwave pastries with food splash. Increase cleaning frequency. -0- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed 1 tightly lidded container, with condensation on lid, of pre-cooked salmon cooling at a rate of 0.05F/min. PIC however did indicate that prior to EHS taking second temperature for cooling rate that food employee had just finished preparing a sandwich with salmon. CDI - PIC removed lid from container to support faster cooling. -0.5- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed multiple large metal bowls wet nested on rack designated for clean dishes. Allow for complete air drying prior to stacking upon one another. -0.5- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
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 one not in use mixer with flour build up on hard to reach non food contact portions of equipment. Also observed gaskets, and bottom shelving on front of house RICs and display case with food debris build up. Increase cleaning frequency to preclude build up. -0- |