|
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 empty stock bucket of sanitizer for dish machine. Dish machine was reading 0ppm. CDI: Bucket. Hanged and dish machine was reading 100ppm chlorine |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed goat cheese and blue cheese in prep tops above 41 F. CDI: goat cheese voluntarily discarded. Blue cheese rapidly cooled to 41F in walk in. REPEAT VIOLATION overall cold holding is properly monitored and maintained throughout facility. |
|
45
|
0
|
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 gasket on prep cooler on line torn. REPEAT VIOLATION previous one fixed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed light fixture covers damaged and some no longer cleanable in dish area. Observed damaged corner guards throughout facility. Some have been replaced. REPEAT VIOLATION. |