|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no quat sanitizer coming out of dispenser properly due to mutiple air bubbles in the hose. Observed sanitizer dispensed at 0ppm. CDI: staff was able to get most of air bubbles out and hose started dispensing quat out at 200ppm. Ecolab was notified and will be out today to check dispenser. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pans of grilled chicken inside hot box ranging from 118F-122F. CDI: product was discarded and fresh batch was made. It was determined that hot box had come unplugged. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
Repeat: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at register
area overstacked and not protected.
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 items stored on the floor from a delivery from last night inside back storage room. |