|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sink sanitizer at 0ppm. The container was empty. CDI- Container replaced |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crabs and wings holding above 41F. CDI- Crabs and wings placed in the walk in cooler |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of peroxide cleaner without a label. CDI- Bottle labeled |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed crabs in the prep top unit over stacked. Over stacked crabs were out of temperature. CDI- Crabs portioned and placed in the walk in cooler for cooling |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed dish machine not working. ECO LAB is on the way to the facility to fix the dish machine. Facility will switch to single service items until ECO LAB arrives. ECO LAB arrived at the end of the inspection. The water pressure was low causing the dish machine to take longer to fill. Dish machine is in good working condition and chemicals are reading at proper concentration. |