|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Sanitizer levels in buckets on front line and in back were both too low (Sink and Surface Cleaner Sanitizer) at 452ppm. Both were refilled to approved level of 704ppm. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
American cheese on ice bath was at 45F. The ice bath was not properly set up. PIC used a larger container and ice was filled around the cheese container. This cheese is used very quickly (well within 4 hr time limit). Recommend moving cheese to prep unit. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed chemical spray bottled without label and stored next to relish on prep table. Labeled and moved to bottom shelf. Front chemical bottles were labeled, as well. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No food thermometer on site. Obtain within 10 days. Verification required. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of paper towels and box of burger containers on the floor on the front line. Move to shelving. |