|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -| P Observed 1 sanitizer bottle below 200ppm Quat. Discarded. |
|
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 shredded chicken in pan on top of stove (without heat) temping at 104F. Staff was using for chicken sandwiches at lunch. Voluntarily discarded as lunch is now over. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomatoes in first prep unit at 51F. Staff voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 milk and heavy cream missing date marks.
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 sauces such as comeback sauce and dressing such as blue cheese (all made in house) with date marks greater than 7 days.
Return visit required. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils wet stacked on clean storage shelf. Separate to air dry before stacking. |
|
45
|
0
|
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.
Replace torn gasket on cold hold drawer.
4-502.11(A) Maintain utensils in good repair.
Discard juicer(used for lime juice). The white coating is chipping and it is no longer in good repair. Facility discarded during inspection. |