|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling. Cool TCS foods to 70F within 2 hours and to 45F within an additional 4 hours. Observed one deep pan of uncovered roasted chicken from last night in the walk in cooler. The chicken measured 49F. Other items (including more chicken) in the cooler measured in the 42F range. CDI by voluntary disposal. PIC will speak with evening crew again about proper cooling methods. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals, Maintain sanitizer at proper strength, not too strong. Observed three buckets of bleach sanitizer measuring well above 200 ppm free chlorine. CDI by remaking. Facility is undergoing a remodel and automatic quat dispenser has been temporarily removed. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment. Maintain equipment in good repair. Observed prep tables have lower shelves which have rusted, peeled, been repainted, etc. They are now covered after cleaning with a rigid plastic sheet, which is cleaned frequently. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods. Observed kitchen floors in very poor repair. This has been an issue for many years. Observed wall FRP covering is again becoming loose in several areas, which were pointed out to PIC. |