|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed dried residue on 1 can opener. CDI, can opener relocated for cleaning. Improvement made since previous inspection.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at required concentration. Observed 1 bucket of quat sanitizer below required concentration as measured by test strips. CDI
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Microwaves shall be cleaned every 24 hours. Observed microwave soiled with dried food debris. CDI, unit relocated for cleaning. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed grilled chicken hot held below 135 in 2 door reach in hot hold box. CDI, operator reheated chicken to required temperatures. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed a container of mozzerela cheese that operator stated was prepared the prior day not date marked but within 24 hours. Operator stated product was prepared prior to 24 hours. Observed chicken prepared today but had the wrong month on package. CDI by instruction, correctly date mark required foods and ensure consistancy. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed clean scoops stored in a drawer below prep table in contact with water. |