|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above reach-in prep coolers on main cook line. CDI - drink relocated. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed low temp chemical dish machine not sanitizing properly - chlorine at 0ppm. CDI - dish machine was primed by head chef and corrected to 50ppm concentration during inspection. Observed log for testing dish machine - done twice a day. Dishes that were not sanitized properly were ran through again. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook TCS foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook temperature on crab dip at 105F. Product was observed then cooling in ice bath with ice wand in center. Cooling chart showed final cook temperature at 105F. CDI - product was removed for cooling in ice bath and reheated to proper temperature and cooling process was started over. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and some metal pans wet stacked on shelf - REPEAT... |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing baseboard tiles at dish machine area - work order has been placed. |