Deducted | Remarks |
5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Maintain pasta portions (57 F), cheese sauce (56 F), sauces containing fresh tomatoes (56 F) stored in Saute cooler at 41 F or below.//Maintain beef cuts (45 F - 47 F) stored in RI cooler drawer at 41 F or below.//Ambient air temperature of saute cooler was 58 F at time of visit.//Ensure this unit is properly operating and able to maintain all TCS food at 41 F or below.//Ensure cooler doors are properly closed on RI cooler drawer to maintain all TCS food at 41 F or below.//COS - discarded. |
5 | 3-304.11 Prevent the contact of food with non-food contact surfaces or with food contact surfaces that are not properly cleaned and sanitized.//Ensure metal and plastic pans stored on dish rack are properly cleaned, sanitized, and free of standing water and food residue.
4-703.11 Provide hot water for sanitization in the dish machine which achieves a utensil surface temperature of at least 160 F. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action).//Repair inoperable booster as well. |
1 | 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.
4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition. |
1 | 4-501.11 Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.).//Repair heavy leak at dish machine to effectively keep floors dry.//Repair both wash and final rinse guages on dish machine. |
1 | 5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).//Repair clogged floor drain in warewashing area underneath sprayer sink attached to dish machine.//Clean out floor drain along Expo line that is filled with food residue. |