|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a blender with food old food debris left inside. CDI - advised to clean it.
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold build up in the ice machine in the back of the kitchen.
4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed the dish machine sanitizer solution not working; when the dish machine runs through a cycle, the sodium hypochlorite does not come through its tube to sanitize equipment and utensils in the dish machine. VR
4-501.114 Maintain sanitizer at correct concentrations. -P Since the dish machine does not work, the employees made their own sanitizer solution to sanitize equipment and utensils; observed the sanitizer solution the employees made was at 0ppm chlorine. CDI - created a solution that was at the proper concentration; advised the employeees use test strips so they can check concentration. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature (refer to the temperature chart). CDI - brought back to the freezer to cool quickly. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed cooked chicken and egg rolls that were prepared and held in the establishment for over 24 hrs. CDI - allowed to put a date on the products. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed the cooked chicken dispenser stored in the food with the handle in the food. CDI - brought the handle out of the food. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLTATION: observed the equipment and utensils wet stacked on the storage rack. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed the racks throughout the reach in coolers and the walkin cooler dirty with rust and debris; observed the non food contact surface of the meat slicer with food debris built up. |