|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered containers of food items in rear walk in cooler. Cover containers of food once cold holding temperatures of 41F or less have been reached. -0 points- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed quat sanitizer at rear kitchen three compartment sink with a sanitizer concentration of 0ppm. PIC was able to reach a quat sanitizer concentration of 50ppm during inspection but not able to reach appropriate sanitizing concentration of 200ppm. PIC will call technician for service and has been advised to hand mix quat sanitizer in three compartment sink until repairs are made. Use sanitizer test strips after hand mixing quat sanitizer. A verification is scheduled by12/20/21 to determine if establishment is in compliance. -1.5 points- |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use articles stored on floor near bar area. -REPEAT- -1 point- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residues and debris on equipment throughout kitchen areas and in reach in coolers and freezers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |