|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Chemical sanitizer must be at proper concentration. Observed sanitizer bucket at 0 ppm. CDI chlorine was added and retested. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-50.17 Potentially hazardous ready-to-eat foods held longer than 24 hours must be date marked. Observed several items that meet the criteria such as sauves and meat. CDI |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Consumer advisory must be added for items served raw or undercooked. Observed no consumer advisory reminder or disclosure. Reminder must be state "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness." Disclosure must state "* This item may be cooked to order." Undercooked item must be identified on meny. Verification on 5/2/14 to ensure compliance. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Equipment must be in good repair. Observed split gaskets on reach-in cooler and absorbent gasket used on walk-in cooler. Replace gaskets. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Physical facility shall be free on nonfunctional equipment. Observed nonfunctional fryer and prep cooler. Repair or remove equipment. |