|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Maintain sanitizer at approved levels. Observed sanitizer buckets at near 0 ppm. They were refilled and still under 100 ppm quat. After letting the dispenser run to get air out of the lines it came out at 200 ppm. CDI. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
. 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain foods requiring cold holding at 45F or below. Observed uncooked bacon on the counter at 58F. CDI - moved to refrigeration. This requires refrigeration until cooked. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Facility has the correct statement on the menu boards however egg items have not been identified. Identify these items by placing an asterisk next to them and also next to the statement. Also, the sheet of specials which lists undercooked eggs does not have a consumer advisory. Return visit required. |