|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness- Utensils must be washed, rinsed, and sanitized in accordance with the food code. Observed dish machine testing at 0ppm chlorine. CDI by testing dish machine at 100ppm. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All ready to eat TCS foods must be date marked with date prepared or date package opened. Foods held 41F or below may be kept for up to 7 days, 41-45F up to 4 days. Observed ham,bologna, and cooked rice without date marking. CDI by date marking with proper date. REPEAT VIOLATION. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers- All toxic chemical containers must be labeled as to their contents. Observed unlabeled spray bottles of degreaser and bleach. CDI by labeling bottles. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests- Establishment must be free of pest. Observed a small number of fruit flies in the kitchen. Implement pest control measures to control/eliminate fruit flies. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces- Clean non-food contact surfaces frequently to prevent the accumulation of grease, dirt, dust. Observed excess grease build-up under flap top grills and deep fryer. Clean. |