|
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 - Maintain all dishmachines properly sanitizing. Observed bar dishmachine dispensing 0 ppm chlorine sanitizer. Dispensing container was empty. Container was refilled but no prime could be achieved.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Maintain all utensils properly clean to sight and touch. Observed sticker residue on several plastic containers and biofim in ice machine and on shield. Gave instruction to remove residue and give thorough 3-step cleaning.. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
. 3-305.11 Food Storage-Preventing Contamination from the Premises - Prevent contamination of food from handwash splash. Observed sauces and seasoning adjacent to handsink. Gave instruction. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
she./3-304.12 In-Use Utensils, Between-Use Storage - Properly store all utensils between use. Observed knives stored between make table housing. Removed and gave instruction. |