|
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 quat sanitizer at 3-comp sink reading 50ppm. Sanitizer bag was changed out by PIC. CDI - sanitizer corrected to 200ppm. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat - 3pts.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed food items inside line cooler # 1 and # 2 > 45F (see temp chart). CDI - products changed out and some transferred to walk-in cooler. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
KGeneral Comment - 0 pts.
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 salads at 48F cooling inside walk-in with lids on and stacked. CDI - lids removed halfway and salads spread out to properly cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment - 0pts.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed 2 boxes of potatoes on the floor at back storage area. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment - 0pts.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed 3 pans wet stacked on back shelf. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
Repeat - .5pts.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed side door open to dumpster. |