|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P No sanitizing solution in sanitizer basin of three comp sink during active ware washing. CDI - Concentrate added to solution until testing at 400ppm quat. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Yucca root holding below 135F in steam well. CDI - Discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date mark on multiple open packages of ham. CDI - All correctly back dated by PIC. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of bleach with no label by the three comp sink. CDI - Bottle labeled during the inspection. |
|
34
|
1
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer available to measure final cook temp of chicken. CDI - Staff with thin probe thermometer arrived at end of inspection. KEEP THIN PROBE THERMOMETER IN KITCHEN FOR USE DURING ALL HOURS OF OPERATION. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal food pans wet stacked on drying rack over three comp sink. Separate to allow air drying. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace shelves with chipping paint and rust in walk in cooler; replace torn gasket on walk in cooler door. |