|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF: Observed high temp dish machine reaching 135F for rinse cycle. CDI- service tech called and is enroute to facility. Facility has back-up three comp sink and small dish machine at bar that is operating per data plate specs. PIC to call EHS with status of repair. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Maintain TCS foods hot at 135 F or above. Found several items in hot water bath less than 135 F. CDI- items reheated on stove to 180 F. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF: Provide approved Consumer Advisory for salmon that is cooked to order. Observed current menu with no Disclosure for salmon. Verification needed. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - PF: Obtain a thin probe thermometer capable of taking temperatures of thin foods such as cut lettuce, thin sliced tuna, etc. Verification needed. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C: If holding utensils in water between uses, water shall be 135 F or above. Found utensils in water at room temperature. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C: Equipment shall be maintained in good repair. Observed high temp dish machine not reaching sanitizing temperature. |