|
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 sanitizer in 3 compartment sink testing 10 ppm chlorine.
CDI refill and test at 100ppm.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
observed light build-up inside ice machine around ice chute. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
observed bourbon chicken, teriyaki chicken, and pepper chicken stored on line steam table < 135F.
CDI by reheating to 165F for 15 seconds and return to steam table. Ensure food is being stirred frequently to maintain temperature throughout food product. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
observed wiping cloths stored on work surfaces.
observed sanitizer water in red buckets 10ppm chlorine. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
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 multiple utensils stored in pans of water 90F. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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.
observed dust build-up on ceiling tiles in kitchen. |