|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
Yes |
Observed eggs stored over chopped lettuce in 2 door reachin.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
Observed bar dishwasher not sanitizer, concentration less than 50 ppm chlorine. Maintenance call made.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed black beans and soup at 114 degrees on top, 141 on bottom. CDI - Items stirred and lids put in place.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed no date marks on milk. CDI - dated
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed dry cloth soiled on top of sandwhich unit.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed one wet kinfe stored in sleeve.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Observed single service cups behind bar uncovered.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |