|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Upon arrival, manager stated that the bar dish machine was not pulling sanitizer and that he had phoned ecolab for maintenance. Observed that dish machine at bar was reading 0ppm Cl. CDI: Ecolab staff arrived during inspection and fixed the issue. |
|
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 large pan of chicken wings hot holding below 135F in warmer. CDI: Wings were reheated to above 165F. |
|
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 under the grill cooler drawers holding items at 51F. CDI: Items more than 4 hours old voluntarily discarded. All other TCS items moved to walk in for cooling. REPEAT VIOLATION VERIFICATION REQUIRED Observed small prep cooler holding items above 45F. Items relocated to walk in for cooling or voluntarily discarded. PIC advised to have cooler serviced. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of raw chicken stored on the floor in the walk in. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. Observed coolers under grill area to be holding foods above 45F. CDI: Maintenance
called. Observed bar dish machine to not be working. REPEAT VIOLATION VERIFICATION REQUIRED |