|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
Observed active sanitizing of equipment at the 3-compartment sink. Sanitizer strength was below the required range. CDI-The compartment was drained and refilled with the correct concentration of sanitizer. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)
Observed hashbrowns below 135F with no time clock running. Manager explained that these hashbrowns are held for 15 minutes with the timer and then discarded if not used after the time limit. CDI-It was unknown when the hashbrowns were placed into the unit and were discarded. A new batch was made and the time clock was started. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Observed door to prep cooler in corner of cookline unable to stay closed properly without something sitting in front of it. It appears the top hinge is damaged. A work order has already been placed for the unit and should be repaired soon. |