|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed spray bottles labeled as sanitizer and sanitizer buckets for sanitizer testing 10ppm. CDI by refill and testing at 50ppm.
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed prep sinks incorrectly wash, rinsed, and sanitized after being used for raw meat (chicken, shrimp). CDI by proper wash, rinse, and sanitize. |
|
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 raw shrimp in walk-in cooler > 45F. Shrimp was recently peeled and was 65F. CDI by placing shrimp in reach-in freezer. Discussed with PIC the importance of limiting time raw foods are held off of temperture control during prep process. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
a 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed buckets for storing wiping cloths testing 0ppm chlorine. See item # 14. |
|
41
|
0.50
|
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 ice scoop stored in dirty ice scoop container with standing water. Observed knife stored in between wall covering and wall corner cover. |
|
47
|
0.50
|
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 biuld-up on outside of ice chute on soda fountain. |