|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed 10ppm sanitizer with inspector test strips. Observed 50 ppm sanitizer with PIC test strips. CDI: PIC directed to move all food to SS until dish machine can be repaired. VERIFICATION REQUIRED |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in flip top cooler cold holding above 45F. CDI: PIC stated items were recently refilled. Below flip top, cooler was holding at 45F. Cooler was turned down and TCS items were placed on ice. PIC directed to call for maintenance if cooler does not keep food below 45F VERIFICATION REQUIRED. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory statement to be "this item may be served undercooked." PIC informed that CA must include reminder and disclosure. VERIFICATION REQUIRED. |
|
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 sprouts cooling in WIC while tightly wrapped. CDI: Item vented. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles of tongs down in noodles. CDI: Tongs taken out of product. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed excessive dust collecting in areas throughout kitchen. |