|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine sanitizer in dish machine at 0 ppm. CDI. PIC was able to repair dish machine to provide 50 ppm of chlorine. |
|
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
COMMENT: Observed small container of queso in hot box at 111F. CDI. PIC reheated queso to 185F in the microwave. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed grilled onions and grilled peppers in ice bath above 41F (see temperature chart). CDI. PIC appropriately iced down the foods. Repeat. Half points taken as PIC has replaced coolers and has made a tremendous effort to reach 41F on all other TCS foods. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P
COMMENT: Observed one sanitizer bucket above 200 ppm of chlorine. CDI. PIC remade sanitizer bucket to 100 ppm of chlorine. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
COMMENT: Provide a door sweep at the back kitchen door as gap was noted. |