|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda nozzles at the bar with build up; not being cleaned once every 24 hrs. Advised to clean once every 24 hrs. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature. Refer to temperature chart. CDI - advised to fix equipment. Discarded all products out of temperature for over 4 hrs. VR |
|
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 chicken not date marked in the walkin cooler. PIC states chicken was cooked and prepared over 24 hrs ago. CDI - advised to place date label on product; educated PIC about date marking criteria. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout facility. Flies on cheese grader and throughout. Observed ants in dry storage. PIC states that the pest control company comes monthly. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed meat in the freezer not 6" above the floor. Observed lemons not protected while in storage; lemons in splash zone of drink machine and tea dispenser. Educated to protect lemons or move them. Advised to raise the rack in the freezer. |
|
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 VIOLATION. Observed wet stacked items on the dry storage rack. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
4-501.11 Maintain equipment in good repair.
REPEAT VIOLATION. Observed 'household' chest freezer on cook line. Educated to read the data plate on the equipment. Observed ice machine in disrepair. Observed cold holding units not working properly; ambient air temperature at 48F. Advised to get rid of the freezer; only use commercial equipment. Advised to fix the ice machine. Advised to fix cold holding units. |