|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris built up on clean trays stacked above the prep line. Keep trays clean.
4-501.114 Maintain sanitizer at correct concentrations. -P - Observed 0ppm sanitizer in the bucket at the bar. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed 4 containers of chicken wings (from 9/30) above 45F in the walk in cooler (see temp chart). CDI - PIC voluntarily discarded wings. Observed cooked chili in the walk in at 57F. Chili was made on 9/30.CDI PIC discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a container of chicken wings cooling with lids in the walk in cooler. Remove the lids and spread out the wings to facilitate cooling. - CDI - lid was removed and wings were placed on a sheet pan. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General comment 3-307.11 Protect food from contamination sources not specifically noted by code. - Observed open containers of sauces under prep tables. Cover sauces to prevent contamination. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic cups and metal pans stacked wet |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in cooler. Replace gasket. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat violation 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed cleaning needed on the hood, walls beside and behind equipment and under the prep tables in the kitchen. |