|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -0pts - Observed raw beef stored over lemonade. CDI- Beef removed. |
|
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 sanitizer reading 50 ppm at three compartment sink. CDI- Drained and refilled to read 200 ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed one scoop with cheese residue. CDI- Placed to be rewashed. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed chili reading 155F-160F after 2.5 hours of reheating. Ensure that chili is being actively stirred and temperatures checked during the reheating process. CDI- Discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - `Observed shredded cheese, sour cream and half and half out of temperature compliance. CDI- Voluntarily discarded. Cheese was cooled down (within 4 hours). |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Quat sanitizer buckets read 50 ppm. CDI- Replaced. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts -Observed some cleaning needed on gaskets. |