|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pieces of equipment and utensils throughout kitchen stored as clean soiled with food waste (dicers, knives, chopper, etc.) CDI: Education provided and PIC sent items to be W/R/S. REPEAT VIOLATION.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer level at three compartment sink- 0ppm. CDI: PIC primed. Sanitizer now reads 150ppm. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed potato filling for crepes not meet reheating parameters- PIC stated product was placed on stove to reheat @11am and @1:05pm product was still below 165F. CDI: Education provided and PIC voluntarily discarded product. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 curry leaves and block of sugar cane being stored on dish shelves with no lid/cover. CDI: PIC covered. |
|
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 handles of scoops in bulk goods stored in contact with product. CDI: PIC turned handles upright. |