|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed active sanitizing in the 3 compartment sink; observed that the quat sanitizer concentration was under 200 ppm. CDI - drained solution and filled compartment with new solution at proper concentration. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed just the meatballs out of temperature because they were over stacked. CDI - removed the excess meatballs |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
, 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed the sanitizing compartment with food debris in the solution. CDI - drained the solution and filled with new clean solution. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed food debris inside reach in coolers and inside the display cases. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed soap and towel dispensers with residue built up on them. |