|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm chlorine in dish machine . 10 day verification required. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken curry at 142 degrees after reheated and placed on bar. CDI reheated to 177 degrees and placed back on bar. -0 points- |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed 8 legs of lamb left out overnight to thaw on kitchen prep table at time of inspection lamb measured 69 degrees. CDI discarded. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit in need of replacement. |