|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer at 3 compartment sink at 0ppm as registered by test strips and sanitizer bag empty. CDI, sanitizer bag switched out and sanitizer provided at required 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 guacmole with tomatoes held at 57 degrees F in display case. Case had ambient air temperature of 64 degrees F as measured by thermocouple and cut lettuce, cheese, slaw and other TCS food held above 45 degrees F in case. All TCS foods removed from case 2 to rapidly cool as operator stated all foods recently placed in unit and VR to ensure equipment repaired and holding required temperature. Return visit to ensure long term compliance by 8/13. Guacamole with tomatoes voluntarily discarded and denatured on-site. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean equipment at drainboard of sanitizer vat stored on wet single-service disposable towels. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single-service articles stored on ground. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 cold hold cases not holding required temperature for TCS foods. |