|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
Repeat - 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 diced tomatoes that had just been cut and placed in 2 door reach-in to cool tightly wrapped/covered. CDI - tomatoes removed and transferred to sheet pan and placed in walk-in cooler. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentration between uses.
Observed quat sanitizer in bucket at prep area above 400ppm (toxic strength). Bucket was dumped and refilled with proper sanitizer from 3-comp sink. |
|
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.
Observed employee washing dishes in water at 92F. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
General Comment - 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed both side doors open to dumpster shared by whole building.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed trash accumulation on ground inside dumpster enclosure. |