|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer testing at 0ppm. CDI - Replaced bottle of concentrate at dispenser, refilled sink and sanitizer buckets; verified via test strips. |
|
31
|
0.50
|
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 Clamshell salads cooling in prep cooler while tightly sealed. CDI - Salads were relocated to walk in cooler with lids vented to facilitate cooling. Repeat violation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
{General Comment
4-501.11 Maintain equipment in good repair. Wire shelving rusty in dry storage area. Replace. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
General Comment
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Employee actively washing in wash solution measuring 80F. CDI - Wash solution drained and refilled at +135F. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment
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. Observed water damaged ceiling tiles in prep area. Replace. |