|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fish and chicken buttermilk washes being held above 41F in make table. PIC stated both products had been out in use within past hour. CDI: PIC moved products to walk-in cooler for rapid cooling. Observed various sliced cheeses being held above 41F in low boy under grill. PIC stated cheese was rbought out at 11am. EHS recommended use of ice bags and turning temperature on unit down. CDI: PIC moved products to walk-in coler for rapid cooling. REPEAT VIOLATION.
**Points not escalated due to more improvements. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed red sanitizer bucket stored above bacon on shelf at end of cook line. CDI: PIC rearranged storage order, with sanitizer on bottom shelf. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed low QA sanitizer levels in red sanitizer buckets- approx. 50ppm CDI: Food employee remade all sanitizer solution buckets- 150ppm. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several large white cutting boards with moderate to heavy scoring. PIC stated boards are replaced/sanded on quarterly basis and are due for service. |