|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 0ppm of chlorine sanitizer at the dish machine at the bar. CDI-The facility has contacted ECOLAB to address the issue and will use the main dish machine until the unit is repaired.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed two pans and one spoon with food buildup on the clean equipment rack. CDI-All equipment were sent to the 3-compartment sink for proper washing, rinsing, and sanitizing. REPEAT. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed food product not properly hot holding at both hot holding wells. CDI-All of the product were placed onto the stove for reheating. It was found that the water in the hot hold wells were holding at around 124F. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed minor wet stacking to the equipment on the clean equipment rack. Ensure pans are fully air dried prior to stacking. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no chlorine test strips inside facility. CDI-Chlorine test strips were provided until more can be obtained. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the shelving holding the clean equipment and to the inside right corner of the flip top cooler. Have cleaned. REPEAT. |