|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
-Observed chlorine sanitizer at >200ppm today. Diluted to 50-100ppm to correct.
Prep sink rewashed and sanitized to correct as well. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed onion and green peppers hot holding at <135F today- reheated to 165F or more to correct. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
1.53-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
observed open bologna, boiled eggs, and collards not date marked today.
Back dated to correct during inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed degreasor and sanitizer in bottles with no labels today- relabeled to correct. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed single use scoops stored in dry goods today- discard after use or store multiuse utensil as stated above. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Clean spray arms and ceiling vent near stove. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Clean floor under front cabinets. |