|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed buildup to the tomato slicer. CDI-The slicer was brought back to the dish machine for proper cleaning and sanitizing.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Observed 0ppm of chlorine sanitizer at the dish machine. CDI-It was found that the tube was knocked loose. The tubing a fixed and the machine properly primed. Unit was now running between 50-100ppm. |
|
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 some bean salsa cooling in the top portion of the back up salad cooler. CDI-The salsa was moved to the walk in cooler for rapid cooling. REPEAT. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the shelving in the walk in cooler, underneath the drawers at the prep coolers on the main line. Have cleaned. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee personal items stored ontop of the baking pans. CDI-The personal items were moved to the proper location. REPEAT. |