|
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 dish machine in basement kitchen with 0ppm-10ppm chlorine sanitizer. Attempts to remedy the issue taken by PIC. PIC phoned technician during inspection. Facility has several dish machines. Facility deemed able to handwash in 3-comp sink all pans used for prep. All plates must go through upstairs dishwasher. VERIFICATION REQUIRED |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for salmon on bar. Salmon is cold smoked, and threfore is a raw product. CDI: Consumer advisory placard placed with food item. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at bar to be at 0ppm quat. Observed two wet wiping cloths stored on counter on main floor. CDI: Bucket changed to proper sanitizer and cloths moved to sanitizer.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed several sanitizer buckets stored on floor. CDI: Employees relocated buckets. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked contianers throughout facility. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several, severely damaged, lids and containers throughout facility. CDI: Items discarded. |