|
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 the ware washing machine in the front bar area reading 0 ppm. Employee stated machine has been used today. Employee primed machine and concentration was still low. CDI- Machine was primed a second time and began reading at the correct concentration. Be sure test strips are used to ensure utensils are being sanitized. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items cold holding above 41F. Some items were overstacked in the prep cooler. Pooled shell eggs were sitting on counter top. CDI- Overstacked items moved to walk in cooler. Eggs placed on TPHC today. Repeat violation. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three spray bottles of sanitizer with no label. CDI- Bottles labeled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required. Observed employee drying utensils with paper towels. Ensure utensils are air dried. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service eating utensils stored with the lip contact surface exposed to contamination by consumers. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. |