|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in the dish machine at 0 ppm. CDI - PIC purged sanitizer line and concentration was 100 ppm chlorine sanitizer. -1.5- |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cut lettuce and pasta salad cooling in the walk in cooler with lids in place. CDI - PIC vented lids to help products cool faster. -0- |