|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Quat sanitizer at 3-comp sink measured at 50ppm. CDI: corrected to proper concentration. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Multiple TCS foods cold holding in prep table recorded > 41F (see temp chart). CDI: unit was turned down and lid was closed. Temperature dropping by end of inspection. TCS foods cold holding inside undercounter and walk-in cooler > 41F (see temp chart). CDI: thermostat turned down. Manager stated that inventory was just completed inside walk-in cooler therefore temps may be higher. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
General Comment:
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed thin probe food thermometer could not be located.
VR by 11/9/19 |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on shakers and squeeze bottles at sandwich prep station. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
Repeat:
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers not wearing hair restraints. |