|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Chemical sanitizer must be at proper concentration. Obser 2 chlorine sanitizer bottles <50 ppm. CDI bottles were changed and test at proper concentration. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Potentially hazardous hot foods must be held at or above 135F. Observed soup hot holding at 114F. CDI soup discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3501.17 Potentially hazardous ready-to-eat foods held longer than 24 hours must be date marked. Observed several items that meet the criteria not labeled. CDI items labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 (B) Cooling of food shall be accomplished using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans that are uncovered to allow food to cool within the proper time limits. Observed broccoli cooling on prep table. CDI broccoli discarded. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Storage must be at least 6 inches above the floor. Observed large bucket of soy sauce stored on walk-in cooler floor. |