|
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 sanitizer empty for chlorine dish machine . CDI sanitizer changed and proper chlorine levels observed.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine .
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer stored as clean with visible food debris. CDI took to rewash. |
|
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 fried chicken holding at 121 degrees. CDI discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed dolmades, caesar dressing held greater than 7 days. CDI discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chilli, pasta, pimento cheese dated using wrong date. CDI changed label to correct date. |
|
45
|
2
|
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 gaskets throughout facility in need of replacement. Repeat |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility does not have test kits for either chlorine or QAC sanitizer. 10 day verification. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceilings throughout facility in need of cleaning. |