|
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 dish machine dispensing chlorine at 0ppm. CDI 3 compartment sink set up. Maintenance contacted. PIC repaired dish machine before end of inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes in flip top cooler above 45F. See temperature chart for temperature observations. CDI tomatoes placed in reach-in cooler to rapidly cool. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
h3-501.15 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 tomatoes cooling in flip top cooler. CDI tomatoes placed in reach-in cooler to rapidly cool. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large accumlation of flies in outside areas of facility between walk-in cooler and walk-in freezers and basement storage access areas. |
|
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 wet wiping cloths stored on prep surfaces. |