|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed several sanitizer bottles with 400 ppm chlorine sanitizer. CDI-sanitizer corrected to required concentration |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked chicken, pork, shrimp and vegetables holding above 45F in the flip top cooler. CDI-all product voluntarily discarded
VERIFICATION REQUIRED. |
|
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 noodles cooling 1 hour tightly covered in the walk-in cooler. CDI-product uncovered. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bus tub of ground beef and several bus tubs of raw chicken wings stored directly on the floor in the walk-in cooler. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed flip top cooler with an ambient air temperatureof 60F. CDI-all food in the unit was voluntarily discarded. A service technician was called for repairs.
VERIFICATION REQUIRED |