|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Food shall be separated during storage by cook temperature.Observed raw steak fritters (bag open) stored on top of precooked pork in walkin freezer. Staff rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Sanitizer shall be at approved concentrations. Dish machine sanitizer is at 0ppm Chlorine. Chlorine bucket replaced. Sanitizer read 100ppm Chlorine after changing. 601.11 Food contact surfaces shall be clean to sight and touch. Observed residue on can opener. Staff pulled and cleaned during inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), including cooked and cooled foods, shall be date marked. These foods can be held for 7 days at 41F. Observed half n half, ham and corned beef not date marked. Facility labeled during inspection. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be disposed of after designated time frame. Staff discarded american cheese that was beyond 7 days. |
|
24
|
1.50
|
Pasteurized foods used; prohibited foods not offered |
No |
No
|
Yes |
3-801.11 Raw unpasteurized eggs shall not be served undercooked. Observed eggs 'cooked to order' on menu and no pasteurized shell eggs on site. Obtain pasteurized shell eggs or cook eggs to 145F for 15 sec minimum. Return visit required. |
|
28
|
0
|
Pasteurized eggs used where required |
No |
No
|
No |
3-302.13 Pasteurized eggs must be substituted for raw eggs when undercooking the eggs. See #24. Return visit required. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be in good repair. Observed broken tile under ice machine. Repair. |