|
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 Hardness Provide sanitizer at proper concentration and temperature. Observed quat sanitizer concentration low in 2 sanitizer buckets and at 62 degrees F at 3 compartment sink. CDI, operator refilled buckets to proper concentration and refilled 3 compartment sink to proper concentration and temperature.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Food contact surfaces shall be clean to site and touch. Observed blade of can opener soiled with dried food debris. CDI, operator relocated can opener for cleaning. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204-112 Temperature Measuring Devices-FunctionalityGeneral Comment: Provide a temperature measuring device on any hot or cold hold equipment used to store potentially hazardous food. Observed no temperature measuring device in 1 cold hold display unit along front line. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-205.10 Food Equipment, Certification and Classification General Comment: Food service equipment shall be classified or listed to meet ANSI / NSF standards. Observed 2 white non NSF basting brushes in prep table drawer. CDI, operator removed brushes from use. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and RestrictionsGeneral comment: physical facilities shall be cleaned as often as necessary to keep them clean. Observed floor of walk-in cooler accumulating debris in corners and in need of cleaning. |