|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed main dish machine with a sanitizer concentration of 10ppm. CDI: Primed sanitizer and ran another wash. Chlorine sanitizer concentration is now 50ppm.
Observed dish machine at the front bar with no sanitizer connected. PIC Joey called Ecolab to have someone come out to take a look at it. VR within 3 days to ensure dish machine is working properly.
REPEAT VIOLATION -3- |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and burnt ends hot holding in the hot box at 125F and 126F. CDI: PIC reheated items back up to 192F and 200F. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a whole stack of medium sized sheet pans wet stacked. REPEAT VIOLATION -0.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed hot boxes under the grill with missing gaskets. -0- |