|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw egg whites and raw egg yolks stored above RTE food in reach in unit. CDI items relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed facility using quat sanitizer to supply low temp dish machine at the bar. Verification required. Facility will use 3 comp sink to wash dishes. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheese, brisket chili soup, hummus, raw chicken, pico mixture, cut lettuce, salsa, sausage gravy, shredded cheese above 41F in reach in unit. CDI raw eggs moved to front reachin at bar until unit repaired. Verification required. |
|
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. Observed hummus and brisket chili not dated. CDI items discarded. Observed bags of cut lettuce labeled from 1/26. CDI items discarded. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed caulking at front dump sink wearing away. |