|
14
|
1.50
|
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 chlorine dishmachine sanitizing at 0ppm. CDI - PIC primed the dishmachine and it is now at a concentration of 100 ppm. |
|
21
|
1.50
|
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 cooked breaded chicken in reach in cooler without datemarking. Observed noodles in the walk in cooler dated 5/14. CDI- PIC was able to determine the date (yesterday) the breaded chicken and noodles (prepped today) were prepared and allowed to date mark. -REPEAT- Kept at half points |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor and walls under equipment are in need of cleaning under the cookline equipment. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed one burnt light over the kitchen handsink. Replace light bulb. |