|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed employee washing dishware at mechanical dish machine. Dish machine used a chlorine based sanitizer with a reading of 0ppm. CDI - PIC was able to correct twisted plastic tubing preventing sanitizer from entering into dish machine. Dishware was re-washed and chlorine sanitizer had a concentration of 200ppm. -0 points- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes at 58F, diced tomatoes at 60F, shredded lettuce at 61F, and feta cheese at 60F. All items were located at salad station and were prepared approximately one hour prior to inspection. CDI - All items were moved to walk in cooler to rapidly cool to 41F or less. Items cooled to 41F by end of inspection. -1.5 points- |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three unlabeled spray bottles in establishment with unknown liquid. PIC stated that each bottle contained liquid sanitizer. CDI - PIC properly labeled bottles with name of contents. -1 point- |