|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed a sanitizer spray bottle at 0ppm. CDI by refilling at 200ppm. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut leaf lettuce, sliced tomatoes, chopped lettuce and cooked broccoli all stored on the prep line above 45F. CDI by moving to the walk in cooler to properly cool down. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Paperwork was found by the EHS stating sliced cheese may be tempered for 8 hours with time documentation. Observed only one pan of sliced cheese labeled with a time pan on line B was not time labeled. CDI by properly time labeling. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Properly cool down products inside the walk in cooler. Prep coolers are not sufficient equipment to rapidly cool down. CDI by moving products into the walk in cooler. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Provide an air thermometer inside the prep line coolers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floor area near the drive thru area has an odor advised to ensure the floor drain is regularly cleaned. |