|
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 the sanitizer bucket at 50ppm quat. Corrected- Remade to proper strength.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P
-Observed the shield in the ice machine with pink buildup. Corrected- Shield removed and ran through the dish machine.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
-Observed buildup on the can opener blade. Corrected- Washed in the dish machine. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
NO POINTS DEDUCTED:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
-Observed sausage links stored on the hot line on a wire rack at 116F. Reheated to 177F. Suggested to store in a single layer in its own pan directly on the heat. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
NO POINTS DEDUCTED:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed the top layer of slaw stored in the flip top unit at 43F. Corrected- Discarded the top layer, and the rest was at 40-41F.
-Observed butter packets removed from the walkin cooler and sat on the counter by the hot line. Butter got to 50F. Corrected- Placed butter in ice. m |
|
34
|
1
|
Thermometers provided and accurate |
No |
Yes
|
Yes |
REPEAT:
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf
Observed no thin probe thermometer onsite.
VERIFICATION WILL BE WITHIN 10 DAYS. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
NO POINTS DEDUCTED:
5-205.15 Maintain a plumbing system in good repair.
-Observed a backup in the two compartment sink in the MC small kitchen area. Sink was clogged. Corrected- Sinks plumbed out and cleaned. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed dust on the ceiling in the dry storage, walkin cooler, and kitchen. Clean.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |