|
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 sanitizer concentration in sanitizer buckets below 200ppm Quat. CDI, PIC replenished sanitizer.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cups at bar area and in server station with food residue as well as lip stick stains. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed garlic oil at 68F near range. PIC stated garlic oil made in house was not under temperature control. PIC stated garlic oil will be placed in TPHC. CDI, procedure will be email with inspection. CDI, PIC voluntarily discarded garlic oil.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chorizo at 117F in hot box. PIC stated chorizo had been in hot box since 11 am, at 2pm. CDI, PIC voluntarily discarded chorizo. Repeat-improvement. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed most foods in main cook line without a date mark. Ensure date marks/dates from large batches follows product once it is divided. VR |
|
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 squeeze bottles, and working containers without identifying label. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in low concentration sanitizer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. |