|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed facility did not have any sanitizeer available for use. CDI: facility brought quat sanitizer from banquet kitchen at proper concentration to use in red bucket.
Chemical dishmachine at the bar observed not sanitizing properly. Level observed at 0ppm after running several cycles. Bar glasses will be sanitized in banquet kitchen until dishmachine is repaired.
VR by 11/22/19 |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside low boy cooler pimento cheese and ranch dressing > 41F (see temp chart). CDI: items removed and placed inside walk-in cooler to rapid cool. Observed inside reach-in cooler chicken salad at 43F. CDI: product moved to walk-in cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed a container of sweet potatoes dated 11/5 and a container of pimento cheese dated 11/4 that had expired 7 days. CDI: by discarding.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date on salsa verde inside walk-in cooler and dates not update on a few items that were removed from the freezer. CDI: directed to discard product that has been kept more than 24 hours. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles. |