|
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 lettuce in drop in cold pan (cut today) at 52F. Moved to walk-in cooler to cool to 41F before placing out for use. Observed swiss stacked too high in prep unit at 50F. (REPEAT). Discarded top portion of swiss. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 tuna salad in display case without a date mark (made 7/13 - batch in walk-in was dated). Dated during inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bay of sink with too many quat tablets. It was reading above 300ppm. It was diluted to reach 200ppm (per manufacturer's label).
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of bleach unlabeled. Labeled during inspection. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk-in cooler and in dry storage in need of cleaning. Observed pans next to bacon with sticky debris. Observed handles of freezer visibly soiled. Clean all. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboards separated from wall by prep sink, 3 comp sink, and mop sink. Observed floor damage by grease interceptor and by soda bottle storage. Observed shelf at front counter area damaged. Repair all. |