|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 (C)(2) Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 0 ppm in sanitizing compartment of 3-comp sink and in buckets of sanitizer that were changed immediately after beginning of inspection. Sanitizer was empty in dispenser bag. CDI - PIC changed out sanitizer to correct strength. -1.5- |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salad cooling from 5 AM still not 41F at 10:55 AM. CDI - PIC voluntarily discarded. -.15- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 freshly prepared salads cooling in front counter cooler with ambient air temperature of 51F. CDI - PIC moved salads to walk in to cool but cooling window had expired. Salads voluntarily discarded. -0- |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watches and rings on hands of food employees while cooking and plating food. -.5- REPEAT |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution. Observed manual dish washing taking place without a rinsing solution and with sanitizing solution at 0 ppm quat concentration. Dishes in sanitizing solution still had soap suds present. -.5- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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. Observed standing water in several sections of the kitchen near 3-comp sink and can wash. -0- |