|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored over raw shrimp and fish in cold hold drawers at grill. CDI-items re-arranged properly. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed a bucket of quat sanitizer measuring 0ppm. CDI-New buckets at correct concentration set out for service.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several items with food debris and oily film stored as clean. CDI-items taken to be re-washed. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed blue cheese, blue cheese dressing and ranch dressing held above 45F at wing cooler. Call made to repair cooler. This is third time violation has been repeated on consecutive inspections. Future repeat violations may result in ITS.
Observed items at pizza make prep cooler above 45F. Ambient air thermometer reading close to 50F. CDI-all items taken to walk in cooler. Call made for repairs.
Observed walk in cooler reading slightly warm at 45F.
Observed cooked potatoes sitting out on counter at room temperature during entire inspection. Employee said potatoes were to be prepped for a dish. After cooking, potatoes must be held hot at 135F or above or cold at 45F and below. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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. Cleaning needed on floors and walls throughout kitchen. Observed food splatter on walls, grease and food debris on floors and around floor drains. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy build up of dust, soot, and grease on vent hoods over grill and fryers. |