|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Sanitizer shall be at correct concentration for mechanical ware-washing. Bar dish machine not sanitizing. Sanitizer connected to machine had just run out a few minutes prior. CDI-machine primed and sanitizing at correct concentration. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
Store TCS food cold at 45F or below. Observed items on salad prep unit above 45F and chicken wings in cold hold unit above 45F. CDI-items put into refrigeration to cool down. VR to ensure unit is operating correctly. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
Provide consumer advisory for raw animal foods under-cooked or served raw on the menu. No consumer advisory provided on to-go menu. PIC stated a new one is being worked on and will be in soon. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Properly label chemicals. Observed sanitizer stored in bottle labeled. degreaser. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
Provide air thermometers in cold hold units. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Protect food from contamination. Observed limes stored directly on shelving and black bean burgers stored in direct contact with freezer wall. |