|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed bleach sanitizer made up in 3-compartment sink at 0ppm. It was determined that drain plug is malfunctioning and is not allowing water to stay in sink. CDI - bleach was added to water at 50ppm. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed marinara sauce in steam well at 120F. CDI - marinara sauce was reheated on stove to 208F. REPEAT**** |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed a spray bottle of water and a chemical bottle not labeled stored on shelf at register area. CDI - both bottles were properly labeled during inspection. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed container of sugar and salt not labeled. (Labeled during inspection). |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf
Observed no cold water at spray arm faucet of 3-compartment sink. CDI - by instruction to have repaired to provide cold water. |