|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at bar area reading 0 ppm chlorine sanitizer after bring primed and running. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must
flow around product to remove the heat. -Pf Observed green goddess dressing cooling from prep at room temp in a tightly sealed plastic container at 48F and cut lettuce cooling in a unit rated for holding at 53F. CDI: Dressing stirred and moved closer to fan in walk in unit with lid cracked to facilitate rapid cooling. Lettuce placed in shallow pan and vented in walk in unit. REPEAT. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing an adorned ring under single use gloves. |