|Week of ||Score ||Noted Violations|
|9/6/2011 ||93 |
No sanitizer registering on test strips in buckets. Debris in buckets. Change when sanitizer solution has debris or falls below minimum concentration (50 ppm for chlorine). Need quat test strips for 3 compartment sink. Clean out prep sinks after use. Repair water at back handsink.
|2/4/2011 ||94 |
Slime mold behind baffle of ice machine. Removed with sanitizing cloth.Adjust sanitizer dispenser to meet minimum concentration requirements. Discontinue using sponges for cleaning utensils, use non absorbent material. Need quat test strips for quat sanitizer. Clean out prep sinks after use. Clean wall along back splash at 3 comp. sink. Keep floors under shelves in office clean.
|8/3/2010 ||81 |
Wings being blanched to unknown temp & sitting @ 97F after 3 hours before cooked again to order.Establish a method to cook & hold wings that meet food code. Rolling pin stored on sink faucet,slicer stored where recontaminated with splash & food debris,store in clean areas protected from potential contamination. Employee drinks must have lids & straws. COS-drink covered. Chemicals stored in back handsink, no soap or paper towels. Bar handsink also used to dump drinks. Kitchen hand sink has debris on faucet. Keep handsinks properly stoicked & use for no other purpose than handwashing. Tape used to hold chopper together,surfaces must be nonabsorbent & easily cleanable. Chopper discarded. No test strips available to check sanitizer concentrations. Exterior of crockpot has food residue in dry storage area, clean before storage. Debris under lid of prep cooler. Keep cover on trash can at ladies room. Keep dumpster lid closed. Keep area around mopsink & behind tank clean. Keep hood vents properly fitted at cook line.Back screen door has rips & hole, must be in good repair if desire to keep solid door open. Screen door must be self closing.