|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization TemperaturesHot water sanitization must meet 180F to properly sanitize utensils. Observed dish machine not sanitizing at this temperature today. Multiple test strips ran through and they would only turn black around the edges even after two runs through. Thermometer was run through and read 170F. Hobart called to repair. 3 comp. sink(directly across from dish machine) was filled with quat. sanitizer in all 3 vats so dishes could be run through the dish machine and sanitized in the 3 compartment sink. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-CookingPoultry must be cooked to 165F to be fully cooked. Currently the facility is par-cooking wings and finishing them off at 165F or more on the second cook before serving. A par-cooking application will need to be filled out- EHS will provide this at a later date. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods cold at 45-41F or less. Observed the low boy out of temperature today( see chart). All TCS foods in this cooler were moved to the beer cooler for quick chilling. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling MethodsObserved lettuce that had just been cut stored inside of a tightly covered plastic container today in a cold drawer. Use approved methods of cooling for lettuce before storing the product in this unit. Recommend using the WIC, smaller portions, and keeping the product uncovered. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationWhen wiping clothes are not in-use, store them in sanitizer. be sure to store sanitizer buckets off of the floor. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use StorageKeep utensils on the line stored on a clean, dry surface or in 135F or more water, if not feasable to store in product with the handle out of the product. Observed spatula and another utensil stored in 80F water today. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
.4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringKeep single-use items stored on a clean surface where they will not be contaminated. Observed food skewers stored with grease pencils, a soiled pen, and a knife sharper. All items taken out of skewer container today. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesClean the door to the ice machine and the side of the fryer. Clean the blender base at the bar. |