|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
Observed chemical dish machine in bar area with a chlorine sanitizer concentration of 0ppm. It was found that container of chlorine sanitizer was empty. PIC replaced empty container with new container of chlorine sanitizer but was unable to achieve a chlorine sanitizer concentration between 50ppm and 200ppm. PIC has called a technician for repair. A verification will be conducted on May 26th, 2021 to determine if dish machine is functioning correctly. PIC has been advised to use large chemical dish machine in rear of establishment for washing and sanitizing. -1.5 points |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed metal container of gumbo in steam well holding at 107F. CDI - PIC voluntarily discarded. -0 points- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grits, rice, corn, and container of rock fish in walk in cooler holding at temperatures between 43F-44F. CDI - PIC adjusted thermostat in walk in cooler and items dropped to 41F or below. A verification is scheduled for May 26th, 2021 to determine if walk in cooler is able to maintain TCS foods at 41F or less. -1.5 points- |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor behind cook line. All other sanitizer buckets were stored on shelving. CDI - PIC moved sanitizer bucket to nearby shelving. -0 points- |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed container of utensils stored in water at steam well with a temperature of 131F. CDI - PIC increased temperature so that utensils stored in water were holding above 135F. -0 points |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving used to store dry goods in need of cleaning. Recommend higher frequency and more thorough cleaning. -0 points- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed a box of doughnuts stored next to clean glassware at the drink station. Store employee food away from equipment, customer food, and utensils. CDI - Doughnuts were removed. |