|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on shelf above chips at prep sink on cook line. CDI: Beverages moved to an area where they would not contaminate food for restaurant. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bottles for front of house reading less than 200 ppm QAC. All sanitizer in back of house, as well as dish machines were at the correct concentration and PIC stated that he had just made the bottles this morning. CDI: Bottles dumped and filled with sanitizer reading 200 ppm QAC. EHS recommended checking concentration every 2 hours to ensure compliance. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce holding at 50F in cold drawer in salad unit. CDI: Lettuce discarded. Note: All other cold temperatures were in compliance and facility has made great progress with cold holding compliance, thus points were not escalated to reflect the improvement. REPEAT. |