|
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 - PMaintain sanitizer at the correct concentration. Observed a bucket of sanitizer at 100ppm. CDI by re-filling at the correct concentration.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PMaintain food contact surfaces clean. Observed build up on the top portion of the wait station ice bin. Observed food debris left on a metal pan and 2 metal bowls. CDI ice bin cleaning process started while onsite and the pan and bowls were removed to be re-washed. |
|
19
|
0
|
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 - PMaintain all hot foods at 135F and above. Observed sausage links hot holding in a pan on the grill at 117F. CDI- directed to reheat to 165F and hold at 135F and above. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - CProtect all food while in storage. Observed boxes of frozen foods left open and uncovered inside the walk in freezer. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - CClean the wall by the cook line handsink.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - CRepair the hole in the wall near the cook line handsink. |