|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P The dish machine was not sanitizing. The tube delivering the chemical was not in the proper location. CDI By re-positioning the tube. Be sure to check the machine with test strips often to ensure proper sanitizing. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
Chicken salad, bagged sliced deli meats in the salad prep cooler at 44-46F. The rest of the products in the cooler were 41F or below. Food employee states they just restocked containers and changed out containers. Placed these items in the freezer and temperatures dropped to 41F. The air temperature of the cooler was 38.5F. Suggest either placing product in the freezer after changing pans/re-stocking or having only small amounts of food out at one time so it will not sit out of the cooler for longer periods of time. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. (repeat)
The door to the walk in cooler is rusty.
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. Replace the missing cover on the front of the drawer cooler. The gasket on the small prep cooler and drawer cooler is torn. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch.
Some cleaning needed on sides of equipment, under the broiler, fryer cabinets, under the stove and flat top. Clean the floor in the keg cooler outside. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean ceiling tiles along the cook line. Clean floor drains. Clean the wall at the rinse sink in the dish room. Caulk the hand sink back to the wall. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 - Intensity: The light intensity shall be at least 50 foot candles in areas where food is prepared. 35-42 foot candles at the small prep cooler and stove. |