|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed soda nozzle at bar to have build up of debris. CDI PIC to clean.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser not dispensing Quat sanitizer at proper strengths at three compartment sink . CDI switched to chlorine sanitizer until dispenser could be fixed. 10 day verification required. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed white bean soup cooled from last night at 56 degrees. CDI discarded. Repeat |
|
31
|
1
|
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 white bean soup cooled in large volume plastic container with tight fitting lid. CDI cooling window missed product discarded. Repeat |
|
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. Observed sanitizer cloths stored in sanitizer buckets without proper concentration of QAC sanitizer. CDI switched to chlorine sanitizer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets refrigerated drawers and prep unit 2 in need of replacement. -0 points.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit 2 in need of replacement. -0 points- |
|
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 build up of black mold on wall at three compartment sink and dish machine area. |