|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on tongs set on rolling cart for buffet dispensing. CDI - PIC pulled these off the cart and cleaned them.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm chlorine sanitizer concentration in two spray bottles near the dish room. REPEAT -3- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed too many foods cold holding in the reach in at the entrance to the cook line at 47-49F and the ambient air in the reach in is 47F. CDI - Foods moved to walk in cooler and reach in ambient air temperature adjusted to 42F. -1.5- |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 cooked foods with incorrect date markings and no date marking being labeled at the beginning of the inspection. Date mark these when food has been here 24 hours instead of during health inspection. CDI - Correct labels placed on the product. -0- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-303.12 (B) Storage or Display of Food in Contact with Water or Ice - C Do not store food in direct contact with ice that is not draining away from the food. Observed hibachi meats stored on the cold line front with ice on top that is not draining away. CDI - PIC immediately put meats in drain pans over the top of metal pans. -0- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket of sanitizer wiping cloths stored on the floor. Keep off the floor when wiping cloths are in the solution. -0- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the top and corners of the dish machine interior. Clean.
Observed grease buildup on the exterior of the ice machine. Clean. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tiles in the dining room and in the restrooms. Replace and make sure there is not a roof leak. -0-
6-201.11 (A)(3) Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleansable. Observed absorbent ceiling tiles in the restrooms. Replace with cleanable tiles. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed less than 20 foot candles of light inside the reach in cooler. Replace the blown light. -0- |