|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked protein stored beneath raw meat in walk in unit. CDI: Storage changed to relocate cooked food above raw meats. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine producing a chlorine residual of less than 50ppm at bar dish machine. Facility still has large dish machine in kitchen and will use it to sanitize bar glassware. VERIFICATION REQUIRED within 10 days to determine long term compliance. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes holding above 45F due to overstacking in prep units and potatoes holding above 45F for reasons unknown. CDI: Potatoes and tomatoes placed in ice baths to cool below 45F. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu with no disclosures for any items requiring a consumer advisory. PIC stated that when menu was printed, the asterisks were left off for unknown reasons. PIC stated that he would have menus reprinted. VERIFICATION REQUIRED within 10 days. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed that facility had no chlorine test strips to measure sanitizer concentration for dish machine. VERIFICATION REQUIRED within 10 days to determine compliance. |