4-601.11 (A); Priority Foundation; Plastic containers stored clean have food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Items placed in dish washing area.
1.5
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
0.5
48.
4-603.16; Core; Employee observed skipping rinse step while washing utensils at 3 comp. Use of a distinct, separate water rinse after washing and before SANITIZING if using a 3 compartment sink.
0.0
49.
4-602.13; Core; Cleaning needed throughout establishment. Especially outsides of equipment, refrigerators and shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls throughout establishment including walk ins. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
3-501.16 (A)(2) and (B); Priority; Liquid eggs and omelet meat mix 54-57F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items discarded. REHS recommends placing items on TPHC. Repeat.
1.5
24.
3-501.19; Priority Foundation; Lettuce and tomatoes on make line are not time stamped. TPHC food items shall be time stamped once they are removed from cold holding. CDI: Items time stamped.
0.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.0
49.
4-602.13; Core; Cleaning needed throughout establishment. Especially outsides of equipment, shelving units and handsinks. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls throughout establishment including walk ins. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
3-501.16 (A)(2) and (B); Priority; A nearly full carton of liquid egg 67F is stored at room temperature in the cooking area, on top of a refrigerator. Maintain at 41F and colder. Employee removed the liquid egg and says he will cook it. Discussion with manager to discard any remaining egg that would exceed 4 hours since it was removed from the refrigerator.
1.5
49.
4-601.11(B) and (C); Core; General cleaning needed on equipment such as the exterior of the ice machine and ice machine door.
2-102.12 (A); Core; Manager ServSafe has expired. ANSI certified manager training needed
1.0
49.
4-601.11(B) and (C); Core; Equipment in the cooking and assembly area has unclean build-up. Maintain equipment and surfaces clean and free of accumulated grease.
0.5
55.
6-501.12; Core; Floor, walls and doorways need cleaning. Maintain physical facilities clean.
