|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed low QAC sanitizer at 3-compartment sink- 100ppm. EHS tested solution in sink, directly from dispenser, and from bottle of solution. Facility to make solution by hand until service company repairs dispenser. EHS will return within 3 days to verify dispenser properly dispensing correct concentration of solution. VERIFICATION REQUIRED.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed several knives, insert pans, and immersion blender stored as clean soiled with food waste. CDI: PIC sent to be re-W/R/S. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed stainless steel bowl of chopped kale being stored on top of insert pan of kale in flip-top portion of salad make table. PIC stated product prepared @11am and is made in batches throughout day (pre-mixed). CDI: Education provided and food employee moved product to reach-in portion of salad make table and cooled product (40F). |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed several insert pans, plates, and ramekins wet stacked on dish shelves throughout various parts of kitchen. REPEAT VIOLATION. |