|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sink & surface sanitizer dispenser at 3-compartment sink not meeting required concentration (range 272 - 1875 ppm). 3x attempts made at dispenser without success. CDI - PIC manually re-made sanitizer and demonstrated sanitizer concentration at 1875 ppm lactic acid; PIC will manually make sanitizer solution until repairs have been made. VR REQUIRED. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed artichoke and lemon butter sauce holding < 135 F at hot well. Refer to temperature log. Items were placed into hot holding before EHS arrival; hot well appeared to have low water. CDI - PIC re-filled hot well water levels and re-heated products up to 165 F for hot holding. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various items in flip top unit II and salad prep top units that were above 41 F: Artichoke, peas, diced tomatoes, imperial dip, cut lettuce and cooked noodles; these products had been prepped before EHS arrival. CDI - All foods placed into ice baths and taken to the WIC to rapidly cool down. Flip top unit not capable of cold holding as temperature recorded at unit was 50 F. In need of repair. EHS instructed PIC to use other cold holding unit(s) until repairs are made. VR REQUIRED. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed sour cream with date marking exceeding 7 day requirement (prep: 9/21). Observed 2x containers of cut lettuce and 1x container of heavy cream without date marking. CDI - PIC voluntarily discarded all products. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of brownies stored on floor of walk-in freezer. CDI - PIC placed product on nearby shelf. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaking hot water faucet at mop sink. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster door left open. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed equipment not being used and stored in back of premises. |