| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Cutting board at prep cooler is not properly cleaned and sanitized. Board is stained and standing water present under board and old food debris present from previous use. |
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Priority (P) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Chemical mixer is not working properly. Run new sanitizer and only reading 100ppm. |
Have chemical company come out and calibrate mixing system to achieve 200ppm on quaternary ammonium sanitizer. |
Priority (P) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Water leak in backroom near mop sink/ice machine area is causing standing water in backroom. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Old oil spillage in kitchen behind 2 door freezer. |
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Core (C) |
0 |