|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed main dishwasher downstairs to be running 0 ppm chlorine. Observed quat sanitizer at three compartment sink at 50 ppm. CDI: dish machine was fixed to run chlorine at 150 ppm chlorine and quat sanitizer dispenser 400 ppm by the end of inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
to 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two items in one prep cooler that were holding at temperatures above 45F. CDI: Items were voluntarily discarded. Prep cooler was serviced during inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
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 plates in downstairs reach-in cooler with chipped sides. Replace plates so they are smooth and easily cleanable. |