|
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 low QAC sanitizer concentration at three compartment sink-50ppm. EHS tested both in sink basin and at dispenser outlet. Facility is to make solution by hand until repaired. EHS will return within 10 days to verify correct sanitizer solution. VERIFICATION REQUIRED. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meatballs prepared 09/09/21 reheated to between 118F-155F pulled from oven then placed on sub rolls. CDI: Education provided and food employee placed meatball subs back into oven to finish reheating. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salad and tuna cooling at a rate too slow to meet cooling parameters. See temp chart and violation #31 for more details. CDI: PIC placed products on TPHC for today's lunch. In future, facility will cool inside walk-in cooler. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 salads cooling in sealed plastic containers stacked 2-3 deep inside reach-in cooler. Observed tuna salad cooling in sealed plastic containers stacked 2 deep inside reach-in cooler. CDI: Education provided and products placed on TPHC for today's lunch. In future, facility will cool inside walk-in cooler. |