|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzle at bar station with black build-up on the inside, PIC explained they do not use this one. Observed ice machine lid with build-up.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 soiled dishes stored clean in the dish drying area. CDI-PIC took the be washed/rinsed/sanitized. REPEAT.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the bar sink reading at 50ppm. CDI-Food employee re-made sanitizer to reach 200PPM. |
|
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 bagged chilli mixture in a pan in a hotbox at 188F, along with other bags. PIC said they had put those in there in the past 30minutes. CDI-Food employee re-heated to 169F and put in containers by themselves. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa in large container on ice by the bar station. Salsa was 44F. Explained to PIC that they should either use smaller container of put item on time. CDI-PIC put salsa on time and received paperwork. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed 3 cutting boards sitting on a rack underneath the 3-comp sink and next to a trash can. Splash hazard. PIC stated they do not use items. Suggested either moving them or discarding them. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed freezer with a build-up of ice on the pipe and on the floor. Observed water building up in a prep unit. 3-comp sink nozzle loose. Handsink needs to be re-sealed around top and edges. |
|
47
|
0.50
|
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 build-up on prep unit edges, chip containers, oven hood, WIC (walk in cooler) shelves and handsink needs cleaning. |
|
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 areas of low grout in the kitchen area. |