|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Dish machine was being actively used during inspection and measured 0 ppm on test strip. Chlorine sanitizers shall be 50-200 ppm. CDI - Manager adjusted the tubing and primed the machine until it reached 50 ppm. //
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Deli slicer and tomato dicer were stored as clean but had visible food residue on them. CDI - Items taken to dish machine area to be rewashed. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Container of salsa and a container of Mexican dressing both were date marked as being prepared on 1-19. TCS ready-to-eat foods must be discarded or used within 7 days of preparation. CDI - Items discarded. REPEAT. Improvement from last inspection so only half credit taken. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door has a gap between the floor and the bottom of the door. Install weather stripping or other effective means to close the gap so pests can't enter establishment. 0 pts. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wiping cloth bucket measured less than 150 ppm quat on test strip. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Keg cooler doors are broken and fall off hinge. Torn gaskets present on drawer cooler and sandwich cooler. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. General cleaning needed throughout on shelves, inside refrigeration units, and on exteriors of cooking equipment. REPEAT. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Broken floor tiles around floor drains at bar and in front of fryers. // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Ceiling tiles around air vents have dust accumulating on them. Floors underneath prep sinks and underneath cooking equipment need to be cleaned. REPEAT. |