|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer bottle at bread station recorded at 0ppm Quat. CDI- Bottle discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Chicken at flip top unit recorded at 60F. CDI- Voluntarily discarded. Also observed one display unit (display unit 1) with all food items in unit recorded above 45F. CDI- PIC pulled and voluntarily discarded all items. Maintenace was called to look at unit. External thermometer read 41F though none of the food was recorded above 45F. Facility will not use unit until repaired. VR. |
|
21
|
3
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed pastrami and smoked turkey with no date mark. CDI- products discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer in sushi unit.
4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer on site. VR. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One bottle of water not labeled. |
|
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. One cold-holding unit not working (see # 20). Observed some damaged gaskets. Repair. |