|
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 - Quat sanitizer read 0 ppm at three compartment sink. CDI- Replaced to read 200 ppm. Ensure that all employees are using the dispenser OR the tablets, not both. Both can cause an increase in concentration.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Ensure that all slicers are being properly cleaned and sanitized at least every four hours or as needed. Sanitizing the slicers does not equal cleaning. CDI - Slicer cleaned at the 4 hour mark. |
|
31
|
0
|
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 - 0 pts - Observed tomatoes cooling in make top unit reading 48F. CDI- Item placed in walk in cooler vented.
Make top units are not made to cool product down. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C - Observed several containers of seasonings and other items stored under water lines of hand sink.
3-305.11 Store food/single service in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed three boxes of single service cups stored directly on the floor. CDI- Placed off floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0 pts - Observed three torn gaskets in freezer. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Hot water at hand sinks read 90F. Hot water at three compartment sink read 110 but has an increase amount of cold water entering the hot water system. Ensure that all water meets peak demand at all times.
Verification required. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - 0pts - Observed caulking behind 3 compartment sink in need of replacing due to black build up. |