|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer reading 0ppm at 3 comp sink. PIC stated they switched sanitizer bucket that morning. CDI - Machine primed during inspection. Sanitizer now reading 200 ppm. - 1.5 - |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed county fried steak holding at 120F. CDI - Items reheated to 178F before being placed back into hot holding. - 0 - |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored above salads on push cart, sanitizer stored above paper towlels in chemical storage, and sanitizer bucekt stored directly next to food items. CDI - Chemicals moved to proper storage. - 1 - |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth bucket reading 0ppm. CDI - Sanitizer refilled to correct conentraion. - 0 - |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed few boxes of single service cups and plates stored on the ground. - 0.5 - |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored inside of equipment. Observed employee jacket stored on surface near register. - 0 - |