|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer at 0 ppm. Sanitizer had run out. CDI- Sanitizer replaced, machine properly primed, observed at 100 ppm. Dishes washed earlier in the day were re-washed and sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce in make table at 53 degrees. Appears lettuce that was just cut less than 1 hour ago was not chilled to 41 or below before placing in make table. Make table is for cold holding, does not chill foods well. CDI- Lettuce moved to reach in freezer, observed at 36, then placed back on make table for proper cold holding. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed a bottle of employee medicine stored above prep cooler on rack. CDI- PIC placed medicine in designated storage area. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observeda couple pans tight stacked while wet. |
|
45
|
1
|
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. Observed in use TIGER rice cooker labeled for "Household use only". Needs replacing with approved type rice cooker. 4-502.11(A) |