|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Ensure glass washer is operable in providing sanitzer during cylce. P Observed no sanitizer @ san. cycle. CDI: glasswasher place out of order - since a 2nd glasswasher is located @ bar all glassware will be cleaned/san. in that machine - Ecolab tech called for service.
4-601.11(A) Cleaning/san. needed for slicer & ice scoop holders. P Observed debris. CDI: Items cleaned/sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) Maintain TCS cold food temp. at or below 45F (41F after 01/01/19). P Observed shredded lettuce, cut tomatoes & leafy greens >45F. CDI: Items placed in reach-ins. Re-checked temp=45F; @ sand. area, items discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Properly label fresh/blanched fries w/ times as indicated by written procedure. Pf Observed no time labels on fries. CDI: item labeled correctly. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as windex. Pf Observed several windex bottles w/ no label CDI: items labeled properly |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Keep items in cooling uncovered. Pf Observed mashed potatoes covered while cooling. CDI: uncovered |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Store in-use wiping cloths in sanitizer in between uses. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-30412 Store in-use utensils in clean/dry container (@ bar). |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Cut. boards shall be free of cracks (wooden board @ sand. area). CDI: discarded. |