|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Observed empty bottle of chlorine sanitizer at the wine bar dish machine. CDI-A new bottle was provided and the machine was properly primed. REPEAT. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed deli meats past their time/temperature date marking requirements. CDI-Chubs of ham, turkey and roast beef were discarded. REPEAT.
*Points kept the same today due to this being a first time repeat, however full points will be taken during the next inspection if not corrected. |
|
45
|
0
|
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.
Observed several burned out light bulbs in the hoodvents. Needs replacing. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
observed cleaning needed to the deli meat cases, and the sandwich cases. Have cleaned. REPEAT. |