|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations - P - Quat sanitizer in buckets and at dispenser read 0 ppm.
Verification is required. Until repaired sanitizer shall be manual filled.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Ice machine has severe black mold build up.
Verification is required. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - All hot foods on BBQ side were not properly labeled. CDI- PIC properly labeled foods for TPHC. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - DIal thermometer available reads only 50-220F. Establishment needs a small diameter probe that reads 0-220F for thin food items such as BBQ. CDI- PIC replaced thermometer |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Ice scoop handle stored in direct contact with ice. Ice scoop stored on soiled soda grate. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Stack of cups stored unprotected. |