|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed two sanitizer buckets at less than 50ppm chlorine concentration. CDI- buckets were refilled to proper 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 sliced American cheese on hamburger buns being stored at room temperature on the serving lines (see chart for temperatures). CDI- cheese was placed on TPHC board for today. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -PF Observed chlorine testing strips on site but no color chart to indicate concentration. VR in 10 days. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed acoustic ceiling tiles throughout all food preparation areas of the kitchen and in the dishroom. |