|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat:
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dishmachine not sanitizing properly - 0ppm chlorine. CDI: dishmachine was primed and repaired by kitchen manager during inspection. Points were not escalated on this inspection due to the nature of the violation and mistake on "repeat" box being marked accidently on prior inspection report. |
|
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 penne pasta cooling at 47F inside reach-in cooler wrapped tightly and covered. CDI: pasta spread out on sheet trays and stored inside walk-in cooler to finish cooling properly. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat: GC -
4-501.11 Maintain equipment in good repair. Replace worn dish racks. All gaskets in facility have been replaced. Improvement noted. Points not deducted on this inspection. |