|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Observed sanitizer solution 0ppm in several sanitizer buckets. Observed dish machine at bar not sanitizing properly. CDI- all buckets were remade 200ppm. Dishes at bar taken to kitchen for cleaning. Dish machine repaired during inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Observed cut lettuce 55F (front line), diced tomatoes (frontline) 43-44F, stuffed mushrooms 50F in over flow reach in. CDI-Placed in walk in sauce cooler. Overall cold holding has improved greatly. If cold holding doesn't continue to improve, full points will be taken and possible permit action (ITS). |
|
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. Observed build up in reach in coolers and black residue on gaskets of overflow reach in and steak/beef reach in coolers. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed faucet damaged on hand sink in prep area. Repeat. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C: Observed trash and debris around and under outdise dumpster. |