|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chemical dish machine testing at 0ppm for chlorine; quat sanitizer at 3 comp sink testing below manufacturer specifications of 200-400ppm. CDI- PIC Chef Brandon corrected and primed equipment. REPEAT PIC advised that machine is checked weekly by vendor. Discussed as it is ongoing issue. |
|
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. Shredded brisket and shredded pork not under temperature control at mid of container and up. All other containers under temperature control. CDI- PIC had half amounts removed from both containers. See chart for temperatures. Both observed to be filled above fill line and in direct path of circulating air. (0pts) |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Wait staff placed ice container directly on floor and began filling it from the large ice bin in the back. CDI- Employee was corrected by PIC (0pts) |
|
53
|
0.50
|
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. Dust build up on larger HVAC vents in prep areas; debris and dried debris under and at hard to reach areas. Cleaning is needed |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Employee closed beverage stored on top of dish machine, on shelf in walk in cooler over kegs. Ensure designated area is used for storage. |