|
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 Chemical dish machine across from 3-comp sink is not registering proper sanitizing strength (at least 50 ppm). VR- facility has up to ten days to increase sanitzing strength. Facility will use single-service items until dish machine is fixed. Dish machine at bar can also be used for certain items. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P Observed tossed salads stored above 41 F. Tossed salad was prepped yesterday according to management. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of containers stacked wet. CDI- containers were seperated and allowed to air-dry. |