|
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 multiple sanitizer bottles being used for cleaning food contact surfaces reading 0 ppm for quat ammonium. CDI All sanitizer bottles emptied, changed out with quat ammonium of 200 ppm. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed roast beef and pork tenderloin in wic without a date marking on it. CDI Items were discarded. REPEAT
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed Lorraine mix being date marked from 10/24-11/2. Observed spinach quiche mixed being date marked for 10/19-10/26. CDI Lorraine mix and spinach quiche were fixed to be date marked for 7 days only. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 lunch meat that will be cooling tightly wrapped in plastic and placed in blast chiller. CDI PIC opened plastic for rapid cool down. REPEAT. Points not escalate; observed several cooling process and overall as a whole food establishment has made adjustments to be in compliance. IF SEEN in next inspection, points will be deducted. |
|
38
|
1
|
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. At time of inspection observed a few food employees wearing jewelry such as watches, rings and bracelets. Make sure food employees remove all jewelry other than a plain wedding band BEFORE beginning work not just when a inspection has started. REPEAT. |