|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine operating at 0ppm chlorine. EHS observed sanitizer concentrate bucket empty below dish machine. CDI- concentrate bucket replaced and machine was primed until 50ppm chlorine was achieved. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes hot holding at 131F in a hot well. EHS observed the potatoes removed from boiling water and were mashed 5 minutes prior to being placed into the hot well when EHS took temperature. CDI- potatoes were placed back into pot for reheating. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle and one sanitizer bucket not labeled. CDI- items labeled.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket in kitchen with chlorine concentration greater than 200ppm (test strip turned dark purple then white). CDI- contents discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 green beans at 60F cooling in the top portion of a flip top cooler. CDI- product transferred to walk in cooler. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple cleaned plastic food containers/buckets stacked while wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 3 plastic food buckets with damaged interiors (pitting and denting). CDI- items discarded. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation between fryer and oven. Improvements made to cleaning since previous inspection. |