|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic covers, untensils, and can opener soiled with debris. CDI items moved for cleaning. Repeat.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled with poink debris. CDI machine cleaned.
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer buckets that were at 50ppm. Manufacter states sanitizer should be 150-400pm. CDI buckets refilled to proper concentration. |
|
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 turkey sausage at 116F. CDI item reheated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed two prep units with an ambient air temperature of 50F and holding foods above 45F. CDI items from overnight discarded and units turned down and temperature decreased. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employees prepping unwashed tomatoes. CDI tomatoes washed and prep continued. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife stored between prep units that was soiled in cracks, and utensils stored in 94F water. |