|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed 3 comp sink unable to dispense sanitizer at right concentration. Manual adding of sanitizer was done, and will be back in 10 days to check on the dispenser. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, grilled onion in prep unit, tomatoes in WI cold holding at temperatures above 41F. PIC indicated that it was made 2 hours ago and took it to the cooler to be chilled. PIC also voluntarily discarded the tomatoes.
***All other food was holding at right temperature. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed lettuce in the RI with no date mark on it. CDI. PIC date marked.
***All other food was properly date marked. |
|
31
|
1
|
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. Observed chicken, tomatoes, cooling in RI and WI in tightly wrapped dishes. CDI. PIC removed the wraps. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloth heald in sanitizer solution at concentrations of 30ppm. CDI. PIC changed the solution. |