|
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 dish machine dispensing 0ppm chlorine upon arrival. Observed less than 100ppm quat in 3rd compartment of sink. CDI- machine primed and hose repaired until 50ppm obtained. Sanitizer in sink emptied and refilled with 200ppm quat. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottles of various types of BBQ sauces stored on tables and in kitchen at room temperature. Provide documentation that sauces are non-TCS and do not require temperature control due to low pH. Verification required. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 two speed racks in walk in cooler of cooked brisket, chicken wings and pulled chicken without dates. CDI- all meats were cooked yesterday and were properly dated. Observed open containers of milk without dates and past expiration date on carton. CDI-milk discarded Observed various containers in tops and inside of prep units on line without dates.
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 Observed containers of coleslaw and potato salad on cook line dated with todays date but larger container of product in walk in cooler had different dates. Verification required to ensure date marking system is corrected and consistent |
|
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 rolling containers of sugar, flour and brown sugar without labels. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one cook on line wearing a watch. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several red buckets of sanitizer with 0-100ppm quat. CDI all buckets emptied and refilled. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service ice tea jugs on floor in storage shed outside and employee item stored on boxes of straws in storage shed. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed pipe under 3 compartment sink that directs water to floor drain disconnected. Reconnect so that water from sink may be properly drained.
Observed leak from drain of sanitizer compartment of sink. Repair as needed. |