|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Ensure equipment food contact surfaces are clean to sight and touch. Observed a few utensils and metal pans with food debris remaining. CDI, taken to dish area to start cleaning process. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Ensure hot TCS foods are kept at 135F or above. Observed 3 pans of broth in steam well at 85F. Manager stated that items were being heated in steam well. CDI by reheating broth on stove to 165F then placing back in steam well. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Ensure sanitizer are not exceeding tolerance exemptions. Observed quat sanitizer in buckets and in 1 pre made spray bottle well above 200ppm. Ecolab was called during inspection and will be out today to check dispenser. CDI by diluting concentration until chemical company arrives. 7-102.11 Ensure all working containers of chemicals are properly labeled with common name. Observed two unlabeled chemical bottles stored. CDI, by labeling. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 Maintain floors, walls, and ceilings in good repair. Observed damage on floors in cook area of kitchen under equipment. |