|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with food debris and stored as clean. CDI-taken to be re-washed.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at bar dish machine reading 0ppm while utensils were being actively washed. CDI-after a couple rounds of priming, dish machine registered 50ppm chlorine on test strip. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several pans of food above 45F in prep units due to being overfilled in pans, See temperature chart. CDI-product out of temperature voluntarily discarded. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet nested. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
.6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors in poor repair throughout, observed wall damage at dish pit. |