|
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 the sanitizer at the 3-compartment sink to be 0ppm of QUAT. It was found that the pump was not pulling sanitizer into the compartment. A small pink piece had to be replaced. That connects the sanitizer tubing to the pump. CDI-Once the pink piece was replaced the sanitizer concentration was reaching required levels. |
|
19
|
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 a container of ground beef hot holding below 135F in the back hot holding unit. CDI-The product was placed back into the steamer for reheating. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer at the facility. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE A THIN PROBED THERMOMETER HAS BEEN PURCHASED. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control measures. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the sliding door frame of the beer reach in cooler in need of cleaning, and there was water buildup on the inside of the front reach in cooler. CDI-Both items were cleaned. |