|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Quat sanitizer shall have a concentration between 200-400ppm. Observed two quat buckets at 0ppm concentration. CDI by dumping and refilling at proper concentration. |
|
20
|
1.50
|
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 - P. Potentially hazardous foods being held cold shall be maintained at 45F or below. Observed one pan of deviled eggs above 45F (see chart). CDI by placing the tray in the walk in cooler to cool. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Cooling shall be accomplished using rapid cooling equipment. Observed two containers of cut tomato cooling in a flip top cooler at 55F. CDI by placing in reach in cooler for faster cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. Foods removed from their original containers shall be labeled if they are not unmistakably recognizable. Observed 3 syrup bottles at the bar not labeled and one container of sugar unlabeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PF. Food contact surfaces shall be smooth and free of cracks, chips, breaks, and similar imperfections. Observed one cracked plastic container at the drying rack in the kitchen. CDI by discarding. |