|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 Chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under § 4-501.114. Contact times shall be consistent with those on EPA-registered label. PIC stated that utensils are submerged in quat sanitizer for at least 30 seconds. Manufacturer's instructions on label for sanitizer state 1 minute to sanitize food contact surfaces. CDI-EHS observed employee submerge utensils in sanitizer for over a minute. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pancake batter using TPHC and not labeled with time. CDI-labeled. |
|
31
|
0.50
|
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 several items cooling and tightly covered with plastic wrap. Also observed cooked peppers and onions cooling and stored above cold well in flip top unit. Cool items in cooler and not holding unit. CDI-pan placed into cooler below and other food products vented. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small amount of pans stacked while wet. Noted improvement from last inspection. |