|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on rack above clean dishes. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer less than 200ppm. CDI-sanitizer remade to correct concentration. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in cold drawers holding at temperatures above 45F. (raw hamburgers, scallops, raw chicken, blanched fries, roasted tomatoes) see temperature chart, CDI-product voluntarily discarded. (REPEAT) VERIFICATION REQUIRED. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blanched fries at 60F in cold drawer. CDI-discussed TPHC procedures with management. TPHC form emailed to operator. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
Yes |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on drying rack. (REPEAT) |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed cold drawer reach-in coolers unable to maintain temperatures at 45F or below. Per management, a service technician has been contacted. VERIFICATION REQUIRED. (REPEAT) |
|
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 fan with dusty build-up in 3 comp sink area. |