|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P... Observed a box of unwashed tomatoes sitting on a shelf above a bucket of washed and cut lettuce. The lettuce had been brought to the walk-in-cooler from the reach-in to properly cool. CDI--PIC moved bucket of lettuce to a top shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P... Observed quat sanitizer at the 3-compartment sink was read at 50ppm. Manufacturer requires quat at minimum of 150ppm. After multiple attempts at re-dispening solution and assuring the water temperature was correct based off the the manufactuere's specifications, the sanitizer was still not reading correctly... CDI-- PIC stated he will call company and will go back to making sanitizer with chlorine tablets as they had been doing before until dispenser was fixed. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf... Observed two buckets of fried chicken in walk-in cooler with no date mark on products. PIC was confident product was older than a day but was unsure of date of prep. CDI-- PIC discarded products. |
|
31
|
0.50
|
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 two buckets of prepped lettuce with lids in reach-in cooler. Temperature of lettuce was 61F. CDI-- Lids were removed to let cold air flow in product and temperature was taken later and read at 53F.
Also observed a pan of tomatoes in walk-in cooler that was wrapped (50). CDI-- Temperature was taken after wrapped was removed and product cooled to 45. |
|
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 two boxes of frozen chicken on floor of freezer... CDI-- PIC immediatley removed and properly stored boxes on shelves. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on storage rack next to 3-compartment sink. CDI-- PIC rearranged equipment to allow air-drying and educated dishwasher on proper storage of equipment and utensils. |