|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Vegetable slicer with debris in between slots. CDI: PIC moved slicer to dish area and cleaned during inspection.
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in all buckets and in sink basin below 200 ppm quat. Sanitizer coming out of dispenser below 200 ppm quat. PIC had two different types of test strips. One read 200ppm quat, one read below 100 ppm quat. Inspector test strips read below 200ppm quat. CDI: PIC phoned ecolab to come recalibrate regulator. Establishment has switched to bleach sanitizer temporarily.
4-602.11 (E) Clean the equipment and utensils as required to avoid contamination. Ice chutes on soda machine and self serve ice machine with pink build up. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P One temperature for cooling missing in the month of September temperature logs. All other logs complete. |
|
21
|
0
|
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 One tub of BBQ slaw under sandwich make cooler dated to expire 10/1/15. CDI: PIC discarded. All other TCS food properly dated and labeled. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One unlabelled bucket of sanitizer. CDI: Employee labelled. |
|
31
|
0
|
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 Cole slaw made and immediately portioned into individual cups. Individual portions closed and placed in front display case. See temperature chart. Cole slaw made temperature control point today, however, proper cooling methods were not performed. CDI: PIC educated, next batch cooled in walk in with no lid, then portioned. |