|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer measuring to low when tested with test strips at dish machine. CDI sanitizer corrected during inspection (sanitizer container was empty and changed out and primed) |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked pork and turkey sausage held on steam table in double boiler setup measuring 108-112 F; CDI patties reheated. pans placed directly in steam table to hold correct and uniform temperature. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken noodle soup cooling inside prep cooler wrapped tight with plastic measuring 77 F. CDI container opened so cool air can move around product to quickly cool. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies at bar area. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
(general comment)
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored exposed to customer contamination / sneeze spray. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
(general comment)
5-501.115 Maintaining Refuse Areas and Enclosures.
A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under § 6-501.114, and CLEAN. Observed large amounts of trash and debris littering the ground around dumpster area. |