|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink measuring 0 ppm quat sanitizer at time of inspection . CDI dispenser fixed and proper sanitizer levels achieved.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine in m club not reaching 180 degrees plate surface at 150 degrees . Repeat violation . 10 day verification required. |
|
35
|
2
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed items packaged for room service such as sandwhiches and hummus does not have correct labels. Repeat violation . 10 day verification. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets holding wiping cloths contained 0 ppm quat. sanitizer . CDI dispenser fixed and buckets filled with sanitizer at proper concentrations. |
|
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 wet nested pans in clean dish area. -0 points- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Observed vent covers and piping extending from ceiling in need of cleaning. -0 points- |