|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed 1 sanitizer bucket of QUAT sanitizer to be below 200 ppm. CDI- Old sanitizer was replaced with sanitizer at correct concentration (200-400 ppm). |
|
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 rice and cut tomatoes, cooling in walk in cooler, tightly covered. CDI-Items were uncovered and an ice bath will be used to cool rice completely. REPEAT. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometers in facility to not be thin probed. Provide thin probe thermometer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed shelves in walk in to be rusty. PIC stated shelving is in the process of being replaced. Repair or replace. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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 vent covers to have heavy build up of dust. PIC stated he will be cleaning vents this pm after close. Clean. |