|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness: Properly sanitize food contact surfaces after cleaning. Observed low temp dish machine in use not sanitizing. Post cycle reading by test strip showed 0 ppm CL. CDI- call made for technician to service. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS foods cold at 45 F or below. Observed all items in cook line prep cooler above 50 F. CDI- moved to walk-in or freezer for cooling. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Properly date mark cooked foods with date of preparation. Observed large volume of eggrolls cooked previous day not date marked. CDI-marked. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Common Name-Working Containers: Properly label containers of chemicals. Observed degreaser unlabeled, windex not clearly labeled (wearing off). CDI- labeled |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-502.11 (B) Good Repair and Calibration: Calibrate thermometers used to take food and ambient air temperatures in coolers. Observed themometer in reach-in cooler 12 F out of calibration (reading low) in ice bath. Thermometers adjusted.4-302.12 Food Temperature Measuring Devices: Provide a thermometer for measuring internal temperatures of thin or small volumes of food. Verification needed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Maintain floors, walls, ceilings clean and in good repair. Ceiling tiles observed to be dusty, base tiles missing on perimeter walls. |