|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P: Sanitizer buckets reading less than 50ppm(quat) and dish machine not sanitizing properly. CDI-buckets remade(200pm) and dish machine primed and cycled through now 100ppm |
|
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: Sausage patties 85F in heat well. CDI-discarded |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
"3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Observed meat loaf cooling in walk in cooler wrapped. Meatloaf was cooked today and is 50F. CDI-vented |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees eith beards must wear beard guards when handling/prepping/cooking foods. |
|
42
|
0.50
|
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. Pans stacked wet. Must air dry competely before stacking. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair baseboards and floors where needed. Item is on transitional permit and must be completed by 2/20/16. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding - C: Provide endcaps on light in storage room. This item is on the transitional permit and must be corrected by 2/20/16. |