|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine with an empty bottle of chlorine sanitizer and a sanitizer solution concentration of 0 ppm. CDI - PIC replaced empty bottle of chlorine sanitizer. A chlorine sanitizer concentration of 50 ppm was achieved. -REPEAT- -3 points- |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken at 46F and raw beef at 45F in refrigerated drawer. Thermometer of refrigerated drawer read 60F. CDI - All items were voluntarily discarded and PIC was advised to have refrigerated drawer serviced. A VR has been scheduled for 11/23/2020 to determine if equipment is in compliance. -REPEAT- -3 points- |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked chicken wings at 74F on prep table without written TPHC procedures. PIC stated that wings are cooked and then held using TPHC on prep table until refried and served. PIC stated that chicken wings are usually consumed within the 4 hour time limit but had been sitting for over 4 hours. CDI - PIC voluntarily discarded chicken wings and was asked to provided written procedures for chicken wings being held on TPHC. -0 points- |
|
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 Observed unlabeled spray bottle of degreaser stored over prep table. Recommend labeling all working containers of toxic materials to avoid contamination. -REPEAT- -1 point- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with dressings at prep table without hair restraint. -0 points- |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy dust and debris build up on vents of ice machine and vents of walk in cooler. Recommend higher frequency and more thorough cleaning to prevent contamination. -REPEAT- -1 point- |