|
14
|
1.50
|
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 one vegetable chopper and one plastic food container with food debris. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy build up inside one tea nozzles. CDI- all were cleaned, rinsed and sanitized while onsite. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several products inside the flip top prep cooler near the handsink measuring above 45F (see temperature observations chart). CDI by icing down/ moving all products to cool down to 45F. Unit called in for repair due tomorrow morning. VR- return visit will be made to ensure the unit can maintain at 45F and below. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure or reminder on the to go menus. Also discussed removing the asterisks chicken item on the menu since chicken is not served undercooked. VR- provide within 10 days. |
|
26
|
0
|
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 one spray bottle left unlabeled. CDI by labeling while onsite. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed 3 sanitizer wiping buckets measuring at 0-50 ppm (quat). |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic containers stacked while wet. |
|
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. Repair the duct taped handle on the flip top cooler. Repair the cooler to maintain at 45F and below. Repair the torn gaskets on the reach in coolers. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses stored with customer products inside the wait station. |