MT Plate

Cooking & Baking Equipment - The food-contact surfaces of cooking and baking equipment are not cleaned at least every 24 hours and/or the cavities and door seals of microwave ovens are not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.

Observed build-up on the inside of the microwave on the left side of the cook line. Person in charge directed an employee to wash, rinse, and sanitize the microwave.

Equipment & Food-Contact Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.

Observed build-up on the can opener blade. The person in charge removed the can opener blade.

Equipment not maintained free of encrusted grease/soil deposits

Observed dust and grease build-up on the hood vents over the main cook line.

Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue

Observed ice build-up on the condenser unit in the walk-in freezer.

Nonfood-contact surfaces not made of durable, smooth materials

Observed a storage shelf made of raw wood in the back corner of the kitchen .

Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.

Observed the concentration of the quat sanitizer bucket at the prep station by the walk-in cooler to be 0ppm. Person in charge remade the bucket to be between 200-400ppm.