|
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. -P
Small dicer and can opener stored with food debris. CDI - cleaning process started.
Ice machine deflector with slight build-up. CDI - cleaning process started.
4-501.114 Maintain sanitizer at correct concentrations. -P
Two red quat sanitizer buckets measuring 50-100ppm. CDI - dumped and refilled with sanitizer from 3-comp sink. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Multiple food items including shredded cheddar cheese, spinach, diced tomatoes, and shell eggs in open air cooler at salad bar station > 45F ( see temp chart). CDI - all items transferred to walk-in cooler and checked at 41F by end of inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Chicken salad and smoked chicken inside back 2-door reach-in coolers with incorrect dates. CDI - date was corrected by PIC |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Box of cups stored on floor inside storage room. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Scored cutting boards stored at 3-comp sink. |