|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
2-301.14 Wash hands after activities that contaminate them.-P
Observed 2 different employees handle soiled utensils at dish machine and then immediately handle clean dishes. Stopped and PIC educated them. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed 2 buckets of sanitizer in kitchen lower than 200ppm Quat (required per manufacturer's label). Refilled to 200ppm. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tops of prep units out of temperature. See temperature chart for specifics on wings, bleu cheese, dressings, fries, tomatoes, etc. WIngs and fries were discarded and all other items in tops of prep units were rotated out to rapdily chill. The bottom of these units is holding cold but the grills are directly across from prep units and heat is high at this point. Use metal pans instead of plastic and keep lids of units closed as much as possible. Return visit required. Take temperatures often. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 bottles (Disinfectant*Deodorizer*Sanitizer label) with cleaner instead of sanitizer. Staff advised these bottles are used for sanitizer. Both bottles were removed from service. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
.3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous towels in kitchen and at server station that were wet and being held on bottles or prep surfaces. Staff is aware they must be in sanitizer between uses. Corrected. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs hanging on handle of freezer on cook line. Do not store on handle. |
|
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. Observed metal pans stacked wet. Separate. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace split gaskets on pizza prep unit.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Begin resurfacing cutting boards that are dark/etched.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Danby DKC5811BSL keg cooler added to bar. This is not a commercial piece of equipment. Remove from facility. Per permit conditions, you must contact this department before adding equipment. |