|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed "clean" slicer with dry food debris, knife stored as clean with food debris food proccesor with food debris. CDI - Equipment was rewashed and sanitized.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishmachine at below 50ppm of chlorine. CDI- PIC had to prime dishmachine and now it is at a concentration of above 50 ppm. PIC rewashed and sanitized prior equipment and dishes and utensils.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. C- Observed the interior panel of the ice machine beginning to accumulate some black mold.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3-compartment sink testing at 50 ppm of Quat. All the sanitizing spray bottle were at 50 ppm. Sanitizer was low and switched out. CDI- Sanitizer is now between 200-400ppm of quat and sanitizing spray bottles were remade. |
|
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 just cut lettuce and sliced tomatoes above 41F in the prep reach in cooler. Observed apple slaw at above 41F in the reach in cooler. Observed unsalted butter in squeeze bottle temped above 41F. CDI - Allowed cut lettuce and sliced tomatoes to be placed back into walk in cooler to get back down to temp. Apple slaw was voluntarily discarded. Allowed unsalted butter to be reheated and then was placed on grill and maintained hot. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooled and cooling pasta in the reach cooler without being datemarked. CDI- Allowed PIC to datemarked ask preparation time was determined. -REPEAT- |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the fried egg on the menu can be prepared to order as requested by the customer. Add disclosure to this menu item. Verification visit is required and will be conducted in 10 days to ensure compliance. |
|
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 spray bottle of sanitizer label fading. CDI- relabeled.
7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottles of chemicals stored on the sanitizing drainboard of the 3-compartment sink. CDI- Chemicals were relocated. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles at the cookline unlabaled. |