| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Beverage equipment pour spouts and dispensing equipment observed to not be cleaned and sanitized and have heavy build up |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Checked sanitizer at wiping cloth bucket for food contact surfaces and not chlorine sanitizer was detected. |
During inspection sanitizer was added and checked at 50-100ppm chlorine. |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Food items observed to not being maintained at 41F or below specifically back up chopped lettuce and other TCS foods were observed at 46F. The manager showed me the log of electronic temp monitoring showing cooler had only been above 41F for 35 min. |
All items were moved to walk in cooler until cooler is repaired. Checked 1 hour later to see if cooler had dropped below 41F but it was still at 45F. |
Priority (P) |
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| 51,52 Facilities |
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Walls and floors damaged in multiple areas. |
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| 51,52 52 Physical facilities installed, maintained, clean |
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Mop sink damaged and tiles missing***Floors, walls need cleaning in kitchen and walk in cooler/freezer. |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Several lights out above grill and fryer area. |
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Core (C) |
0 |