|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on ice machine and plates with food debris stored as clean. CDI-items re-cleaned correctly.4-501.114 Maintain sanitizer at correct concentrations. -P Observed chemical sanitizing dish machine in bar area measuring 0ppm and in use. CDI-machine primed and registering correct concentration. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items on outer edge of open cold line across from fryers above 45F. CDI-items put into refrigeration. All other items in middle and right side of unit holding correct temperature. PIC will call maintanence to check cooler. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout kitchen and in bottom of coolers and freezers. |