|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed facility switched over to chemical dish washing. Concentration was at 0ppm. CDI ECOLAB came out and found there was a block in the line and machine reached 100ppm.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed back ice machine with pink debris on chute. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed bourbon glaze that is made in house with cooked onions, garlic, and beef stock held out at room temperature. No documentation provided showing sauced is nonTCS. Repeat. CDI items discarded. Verification required. |
|
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 shelf under monitor in kitchen in need of cleaning and caulking around handsink in need of cleaning. |