|
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 HardnessMaintain quat. santiizer at 200-400ppm. Observed an orange colored chemical in sanitizer vat today that was <150ppm. Remade by PIC to correct. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingKeep TCS foods hot at 135F or more. Observed nacho cheese stored at <135F today-discarded. Do not use this nacho cheese warmer until it is working properly. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold cold TCS foods at 45-41F or less. Sliced cheese stored at >45F today. Sent to WIC to chill. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food LabelsObserved cookies offered as grab-n-go. Set behind counter to correct. Label these as described in 3-602.11 of the 2009 Food Code if offering as grab-n-go. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair RestraintsObserved the majority food service employee without hair restraints. Must have hairnet, ballcap, or visor. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesClean WIF floor, floor drains, and inside of fryers. |