|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed bleach sanitizer in spray bottles at strong concentration - above 100ppm. CDI: bottles diluted to proper concentration.
Observed chemical dishmachine not sanitizing properly after several cycles. Concentration at about 10ppm. CDI: repaired by PIC; dishmachine now sanitizing properly at 50ppm. |
|
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 noodles cooling inside walk-in cooler in large batches. CDI: noodles were transferred from bowl to metal sheet tray to aid in proper cooling. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bleach sanitizer in 2 buckets at 0ppm. CDI: corrected to proper concentration. |