|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed no sanitizer coming out of the dish machine. It was found that the container of sanitizer had lost its concentration strength. CDI-A new bottle replaced the old one and after priming the machine, the unit was properly sanitizing equipment. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed romaine cold holding above 45F in the tall reach in cooler. The product was at 57F. This item along with several other items were all sitting on the counter tops at the salad prep stations upon entrance to the kitchen. These items included salmon, asparagus, lettuce, tomatoes, and the romaine. If the product is not being used, they should be kept in a cooler until needed. CDI-The romaine was placed into the walk in cooler for rapid cooling.
***BEGINNING JANUARY 1, 2019 COLD HOLDING WILL CHANGE TO 41F.*** |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed the plum tomatoes and balsamic onions with dates past their time/temperature date marking requirements. CDI-The items were properly discarded. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed two employees at the salad station with no head coverings, such as a hair net or a hat. Manager will speak to the employees about wearing a hair net or a hat. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed several wet wiping cloths on the prep counters upon entrance to the kitchen. CDI-The cloths were removed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed the cutting boards with deep grooves. They are no longer easily cleanable. Have resurfaced or replaced. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a leak coming from the faucet at the 3-compartment sink. Manager stated they are having a plumber come out to address the situation. |