|
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 items being sanitized in the 3 compartment sink at 10 ppm bleach. CDI - more bleach was added to make the sanitizer 50 ppm.
Observed an in use spray bottle of sanitizer at 10 ppm bleach. CDI - bottle was remade at 50 ppm. |
|
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 a container of salad cooling while covered in the walk in cooler.
Observed cole slaw cooling while covered with saran wrap.
CDI - explained proper cooling methods; items were uncovered to facilitate cooling. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
General comment 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed a manager step on the line to help cook without a hair restraint. CDI - manager put on a hat. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General comment 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed spots of low grout throughout the facility. Re-grout areas that are low/missing grout. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed several employee items stored with facility items throughout, including a book and a bag of chips on top of a stock pot. Keep employee items in a designated area away from facility items. |