|
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- All utensils being washed must receicve a sanitizing step in the process. Observed dish machine in use and tested at 10ppm chlorine. CDI by setting up 3 compartment sink for sanitizing step. PIC has called for repair service. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all hot held food at 135F or above. Observed chicken stored on shelf above grill. Observed other food items stored along side but were observed in temperature. Foods were not in cooling process, but were being held for service. CDI by reheating chicken to 165F. Advised PIC that these food items must be hot held on the stove/grill or cooled down in walk-in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions- Observed heavy grease build-up on light fixture and surrounding fixtures at grill. Clean. |