|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Sticker residue on pans stored as clean.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Under-counter dish machine in kitchen showed 0 ppm chlorine after cycle. Dish machine had been in use before inspection. Determined by test strip. CDI- PIC primed machine and it began to sanitize with compliant ppm’s of chlorine. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Chipotle aioli with cooked garlic dated 9/20. CDI- discarded voluntarily. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Wording for Consumer Advisory reminder is on menu but not asterisked. No menu item indicated on menu is asterisked, but PIC stated occasionally customers will request rare beef burrito. Provide asterisk on appropriate menu items and on wording at bottom of menu. Verification within 10 days. |
|
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: Unidentified liquid in a spray bottle. CDI- labeled correctly as degreaser. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee cooking at grill not wearing hair restraint. |