|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Observed 0ppm of chlorine sanitizer at the bar dish machine. The dish machine is loosing pressure in the tubes which is causing the sanitizer to flow back into the bottle. If the facility wants to replace or completely remove the dish machine, approval from the health department will be needed. A VERIFICATION VISIT TO THE FACILITY WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS PROPERLY WORKING. REPEAT. |
|
21
|
3
|
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 several items in the deli case past its time/temperature date marking requirements. CDI-The deli meats were properly discarded. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed deep grooves to the pizza cutting board. Have resurfaced or replaced. |