|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. PIC and EHS unable to prime and dispense chlorine sanitizer. CDI: PIC contacted service repair company during inspection. Facility utilizing three compartment sink until repaired. REPEAT VIOLATION. |
|
22
|
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 garlic/oil mixture and buffalo sauce(cooked garlic) being held on counter with no temperature control. See temp chart for details. CDI: Education provided and PIC voluntarily discarded products. Going forward, garlic/oil being placed on TPHC and buffalo sauce being held using temperature control. REPEAT VIOLATION. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket on pizza make table. |