|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B). The cavities of microwave ovens shall be cleaned at least every 24 hours. Top of microwave heavily soiled. 4-602.11 (E)(4)(b). Equipment such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency necessary to prevent the accumulation of soil and mold. Drink nozzles soiled. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2). TCS food shall be held at a temp of 41F or below. Turkey, Tomatoes, lettuce on make up line above 41F. PIC relocated to walk in to cool to proper temperature. PIC instructed to cool items down to 41F or less before placing on make up line. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B). Cold holding equipment used for TCS food shall include at least 1 integral temperature measuring device. Walk in cooler requires thermometer. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 (A). Food employees shall wear hair restraints. Employee observed preparing food without beard net. |