|
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 no sanitizer available for sanitizing food contact surfaces. CDI: quat sanitizer was made up and stored at each station during inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed sliced American cheese stacked on counter at 55F. CDI: moved to reach-in sandwich prep cooler. |
|
31
|
0.50
|
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 big containers of slaw in sliding glass door cooler at front with lids on and 48F. CDI: slaw moved to walk-in cooler; directed PIC to leave lids off and allow product to cool prior to covering. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C
Observed single service boxes of cups and napkins stored on floor in outside storage building. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed toboggan stored with single service items; phone and dirty apron stored on shelf next to packaged food items. |