|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed quat sanitizer provided at 3 comp. sink reading at 50 ppm. Observed wash water reading 94F; Power Wash system instructions state wash water should reach 115F. CDI - Quat sanitizer provided at 150 ppm during inspection. All sanitizer buckets replaced with fresh sanitizer. Water provided out of regular faucet at 123F; facility will use faucet water to fill Power Wash System until work order can be placed. |
|
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 french fries hot holding at 105F. Manager stated french fries are held at 30 minute time hold for food quality and are used for immediate service. CDI - French fries discarded after 30 minute hold time. |
|
20
|
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 top half of lettuce holding at 48F. Employee stated the lettuce was filled at 6 am this morning. CDI - Employee discarded lettuce top half of lettuce. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use to-go boxes without covering and exposed to misc. contamination. Debris on lids to-go box lids. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C The light intensity shall be at least 215 lux (20 foot candles) in areas used for handwashing, warewashing, equipment and utensil storage, and toilet rooms. Observed no lighting working in bathrooms. |