Observation: The sanitizer level on the 3 compartment sink was measured at 0 ppm in sanitizer basin during dishwashing. (Lactic acid); CDI: Dispenser was not working properly and staff were not using test strips to check levels during operation. CDI: Operator manually added sanitizer to basin and adjusted to 700ppm.
4-702.11; Priority; UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P
0.0
22.
Observation: TCS (Temperature control safety) food products not holding at 41F or below pizza prep refrigerator (deli meat/cheese (49-52F); quesadilla prep refrigerator - make line (cheese, cooked chicken - 46F - 49F); (dessert refrigerator - 51F - cheesecake-48F, cream cheese 50F); CDI: Products were removed from service and discarded during inspection. Pizza prep refrigerator products moved to 4 door reach in refrigerator (36F) for corrective action.
3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
1.5
54.
Observation: Refuse area has accumulation of debris/litter.
5-501.115; Core; A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
