|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Maintain sanitizer at approved levels. Observed the dish machine was at 0 ppm. After priming, it began to sanitize at 100 ppm. CDI. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold food at 45F or below. Observed shredded cheese and cut lettuce at 56F and 61F in the cold holding unit across from the stove. CDI - moved to the walk-in to cool. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Facility must have a proper consumer advisory on their menu for all undercooked items. Observed the facility has parasite destruction for salmon and says they will cook it to order upon request, but salmon is not an item that has been identified on the menu with a consumer advisory. On the Late Riser Menu, the breakfast burger and the steak and eggs both list "eggs over easy." However these items have not been identified and there is no consumer advisory on the menu. PIC says he will buy pasteurized eggs from the grocery store this weekend while decisions are made on the menu corrections. Return visit required. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
Observed the hot water handle fell off the 3 compartment sink. Repair. Plumber was called immediately. |