|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in spray bottles reading 0ppm after being filled; quat dispenser at 3 comp sink reading below 200ppm quat. CDI - PIC contacted service tech, tech dispatched, and fixed dipsenser during the inspection. Repeat violation. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Asian wings held below 135F in hot box. CDI - Wings were discarded during the inspection. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
General Comment
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Flank steak cooked "rare" (sliced portions were dark pink to red in center) as indicated by staff with no consumer advisory. CDI - Staff printed sign with correct consumer advisory and placed next to flank steak display. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked chicken tenders and green beans placed in chef case to cool. CDI - Chicken tenders placed in blast cooler to rapdily cool, green beans discarded. Repeat violation. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from sliding door tracks on back of deli cases. Repeat violation. |