|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed buckets of sanitizer at 50 ppm quat throughout the facility. Manufacturer label states sanitizer should be at 150-400 ppm quat. CDI- Buckets were changed out. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat Violation-3 pts- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 3 containers of tomatoes holding above 41F. *See temp chart above* One container was prepped yesterday and the other two were prepped this morning at 8 am. CDI- Items voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed jalapeno sausage(2 containers), brisket, pulled pork, and a container of milk with no date label. PIC was unsure of when these items were prepared or opened. CDI- Items voluntarily discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment. 4-501.11 Maintain equipment in good repair.
Observed split gaskets inside of units. Gaskets need to be replaced. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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.
Observed floor in kitchen area with heavy build up in need of cleaning. |