|
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 chemical dishmachine not sanitizing properly. Concentration at 0ppm as indicated by test strips. It was determined that staff was unaware that sanitizer container for dishmachine had ran out and was empty. CDI: manager notified Ecolab; sanitizer container was switched out; dishmachine was primed and now sanitizing properly at 50ppm. All plates and dishes that were ran through earlier were ran back through dishmachine to sanitize properly. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed a pan of yucca that was hot holding inside cambro at 93F. CDI: yucca was reheated to 165F. Advised to discontinue holding food hot in cambros and use proper hot holding equipment for use inside facility. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths and paper towels being stored under cutting boards. Observed quat sanitizer bucket at front bar area only 50ppm. CDI: corrected to proper concentration.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed quat sanitizer bucket stored on the floor at bar area. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment:
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored inside room temperature water at cook area. |
|
42
|
0.50
|
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 employee towel drying dishes. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at bar area with deep cuts.
4-501.11 Maintain equipment in good repair. Observed fryer basket with loose and broken wires. Observed torn gaskets on cook line prep cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment:
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors throughout kitchen especially at dish area in need of regrouting. Observed some areas in kitchen where floor tiles were cracked. |