|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 Hot Water and Chemical-Methods - Chemical sanitization shall meet requirements for concentration. Observed chemical dish machine not dispensing chlorine on a consistent basis. Dish machine maintenance service called while on site.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Maintain all food contact equipment and utensils properly clean and sanitized. Observed biofilm in ice machine and film on bar glasses. Cleaning w/sanitization was begun on ice machine and glasses were rewashed. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - Maintain all equiment in good repair. Observed frier baskets with broken wires. Replaced while on site. Replace/resurface all cutting boards with deep cuts or stains. Gave instruction. Observed lower reachin on wait line for salsa apparently not holding temperature below 45 F. Multiple products were found > 45 F for less than 2 hours and were time stamped for safety. Milk in unit was appropriate temperature but may have been recently placed in unit. Items were put in cold hold or immediately used. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Maintain all non-food contact equipment clean to sight and touch. Observed build up on hand sink. CDI |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - Maintain floors under shelving in storage room clean and free of build up or debris. |