|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Dish machine not properly sanitizing . Recorded at 0ppm chlorine. Facility is only serving about 20 meals a night right now and will use 3 comp. sink unit repaired. EcoLab is coming tonight to repair. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed butter and baked potato holding above 41F (see chart). CDI- Discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Rice and pasta had a date that exceeded 7 days. CDI- Discarded. REPEAT. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Quart Sanitizer bottle not labeled. CDI- Labeled. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.14 Floor Carpeting, Restrictions and Installation - C
Carpet present in upstairs bar area. Remove carpet. |