|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
•4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C Observed slight greasy residue on outside of some pots & pans.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine not demonstrating chlorine on multiple washes. Machine was primed and chlorine was detected. |
|
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), Date Marking - PF Assure all ready to eat foods which will not be used within 24 hours are date marked for safety. Observed multiple items including grated cheese and gyro meat which was not properly date marked.
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Food should be discarded within required time. Observed 2 pans of beans stored in walkin at temperature above 41 F labeled for more than 4 days. Product was discarded. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring Devices - PF Provide calibrated thermometer in each refrigeration unit. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Keep employee personal items away from food contact areas. Observed cell phone on prep table. Removed to area for personal items. |