|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed both "cleaned" tomato dicers with dry food debris. CDI - PIC moved to to warewashing to be re-washed and sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilk at cookline breading station temped at 43F. CDI- PIC volutarily discarded. Improvement from previous inspection, half points deducted. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer spray bottle at the bar used for wiping surfaces of the bar below 200 ppm of quat. CDI - PIC remade the sanitizer and is now at 200 ppm of quat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed one door on the prep top cooler at cookline in disrepair. Replace the door and maintain. |