|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Observed raw shrimp stored over a pepper and sauce today.
Raw shrimp moved to seafood storage area to correct.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed 0ppm at the dishwasher today- repaired onsite(sanitizer leak) and dishes were run back through to correct.
4-501.114 Maintain sanitizer at correct concentrations. -P |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed lettuce that was cut 1 hour prior cooling in the crisper on the line that is designed only for storage as the product is tightly/deeply packed which leads to poor air flow.
Lettuce removed and placed on to shallow pans to quickly chill down.
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
Observed lime build up on the dish machine today.
4-501.14 Warewashing Equipment, Cleaning Frequency - C |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed build up on the floor at the bar today(drains).
Observed dust build up on the bar ceiling vents.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed a light near the dish area that is missing its shield today.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |