|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine sanitizer concentration less than 50ppm cl. Source container for sanitizer with product but concentration dispensing consistently less than 50ppm. Manager called for service during visit. Return Visit required within 10 days to ensure machine is sanitizing at proper concentration.
Due to COVID, customers are only served using single service items. Menu and service is limited and therefore utensils requiring cleaning are limited. 3 part sink set up and sanitizing properly for use with kitchenware until dish machine repair complete. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple prepared TCS foods including cut tomatoes and ham in prep top unit kept longer than 24 hours with no date marking. CDI - date marking applied during visit. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No consumer advisory posted for raw shell eggs which can be cooked to order. Facility is not using regular menu which does have consumer advisory printed. Only menu available is signage at front counter. CDI - manager added consumer advisory disclosure and reminder statements to egg menu signage. |
|
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. Squirt bottles of cooking oil and vinegar on prep surfaces at cook line with no identification. Label all foods that are not easy to identify. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple cases of frozen foods stored on crates less than 6 inches above floor in walk in freezer. Store all foods at least 6" off of the floor to prevent contamination. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. No toilet tissue available in mens restroom. CDI - manager replaced |