|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Observed 0ppm of chlorine sanitizer at the bar dish machine. It was found that there was an empty bottle. After replacing, the priming button was not correctly working. CDI-Manager will contact ECOLAB for repair and will use the back room dish machine. |
|
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 chicken hot holding below 135F in the Alto Sham. CDI-Discussed raising the temperature of the unit to help maintain hot holding. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed tziki sauce and hummus cold holding above 41F in the tall reach in cooler next to the salad station. CDI-The items were moved to the walk in cooler for rapid cooling. All other items in the tall reach in were holding correctly. REPEAT. |
|
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.
Observed burned out light bulbs in the hood vents. Have replaced. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the shelving underneath the cutting boards and bread area. Have cleaned. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed spray hose faucet at the dish machine leaking water. Have repaired. |