|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer measuring 0 ppm chlorine. Sanitizer was empty. PIC stated the sanitizer tested a litle low this morning and that it must have just ran out this afternoon. CDI: PIC switched empty sanitizer bucket with a new bucket of sanitizer. Sanitizer tested at the approproate amount of chlorine.Advised PIC to re-run any dishes that may have gone through the machine while at 0ppm sanitizer. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Observed one small pan of diced tomatoes on prep top by cook line at 47F. Tomatoes had just been chopped and placed in prep top. CDI: tomatoes were taken to be quickly cooled down in the walk-in. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
•3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut cabbage prepared yesterday. CDI: cabbage was properly dated. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed raw poke on appetizer menu without an astrisk next to it. PIC stated the menus had just been printed. VR PIC is to correct the any missing consumer advisory asterisks on the menu within 10 days. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed Coffee cup on top of dish machine on the side where dishes come out clean. |