|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. Sanitizer bucket empty and no extra buckets to prime. EHS contacted different store to arrange for chemical pickup. CDI: Facility will use three compartment sink and QAC solution until chlorine obtained. Observed low QAC sanitizer in red sanitizer buckets- 50ppm. CDI: Food employee remade sanitizer solution- 200ppm. REPEAT VIOLATION.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic lids stored as clean soiled with food waste. CDI: PIC sent to be re-W/R/S.
**CONTINUED NONCOMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken crispers and boneless wings being held below 135F in fry station hot hold unit. CDI: Food employee placed product into fryer for rapid reheating. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed speed gun nozzle holder in bar area soiled with buildup. Observed inside on salsa cooler soiled with food waste. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink faucet. |