|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sink & surface sanitizer at 3-compartment sink too strong- 848ppm. Facility to dilute solution with water until repaired/corrected. EHS will return within 3 days to verify sanitizer dispensing at correct concentration. VERIFICATION REQUIRED. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed spicy and regular chicken tenders being held below 135F under heat lamps. CDI: PIC voluntarily discarded product. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods being held above 41F in sandwich make table and salad make table. Product with various prep dates. AC in kitchen in poor repair possibly contributing to elevated food temperatures. Facility stocks make tables at opening. PIC stated service company to visit Friday to look at cold holding units and AC unit. CDI: Facility placing product on TPHC until units repaired. Observed various TCS sauces being held above 41F in tabletop sauce cooler at front counter. PIC stated unit turned off nightly and back on at start of business daily when unit restocked. EHS recommended use of ice to help maintain temperatures. CDI: PIC moved product to walk-in cooler for rapid cooling (<41F). |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair.
Observed sandwich make table and salad make table unable to maintain TCS food at or below 41F. See violation #22 for details. EHS will return within 10 days for compliance visit. VERIFICATION REQUIRED. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
Observed no max/min thermometer to measure hot water dish machine sanitizing temperatures. EHS will return within 10 days to verify facility obtained temperature measuring device for dish machine. VERIFICATION REQUIRED. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on fryers and inside of coolers. Observed standing water inside sandwich make table. |
|
55
|
1
|
Physical facilities installed, maintained & 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 several missing/cracked tiles and base coving throughout kitchen. Observed low grout throughout kitchen. REPEAT VIOLATION.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed moderate-heavy food splash/buildup on flooring underneath equipment. REPEAT VIOLATION. |