|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment: 2-401.11 Eating, Drinking, or Using Tobacco-Food employees may drink from a closed beverage container if the container is handled in a manner to prevent contamination of exposed food, clean equipment, and other articles. Observed employee beverage stored on horizontal cooler over beer and near multi-use items. CDI- beverage was relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness- Equipment and utensils shall be properly washed, rinsed, and sanitized. Observed dish washer measuring 0 ppm for sanitizer. Verification required.. Establishment will use three compartment sink until repair is made. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment: 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Potentially hazardous foods shall be cold held at 45 degrees or below. Observed cut spinach stored on top of the make unit measuring 75 degrees; was left out during lunch rush, ambient temperature of kitchen was 90+ degrees F; CDI-Spinach was placed into walk-in to cool down properly. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition- Potentially hazardous foods shall be discarded if exceeding the temperature and time combination. Observed chili marked 2-3-14, eggs marked 2-9-14, and cooked proteins with no date mark at all. CDI- items were voluntarily discarded. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment: 3-304.12 In-Use Utensils, Between-Use Storage- In use utensils shall be held in water at 135 or above, with the handle above the product, or on a clean and dry surface. Observed utensil in room temperature water. Observed tongs stored on the oven handle. Observed numerous utensils stored in products with handles down. CDI- utensils were relocated and taken out of water. |