|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Maintain sanitizer in 3-comp sink and dishmachine at approved levels. Observed dishmachine dispensing below 50 ppm and quat in 3-comp sink below 100 ppm as evidenced by approved test strips. Service was called and arrived while on site. Both dispenser and dishmachine were adjusted to approved levels while on site. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Chill foods thoroughly before covering or placing in cold hold. Observed prepped salad tightly covered in reachin. Gave instruction. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Protect foods from condensation leak in make table. Foods are tightly covered and moved from back. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Maintain refrigeration equipment in good repair. Observed condensation leak in make table at center of cook line. Water is leaking into bottom of reachin and poses risk of cross-contaminating food. Gave instruction to service and repair. |