|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P:Observed sanitizer bay of the 3-comp sinkin use with solution measuring less than 150 ppm quat. CDI-sink emptied, solution re-made, and equipment re-sanitized. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P: Observedmany containersand tubs of tightly covered chopped lettuce prepped at 11:00am that were 55 F at 1:40 pm. Thirty minutes later temperatures were unchanged. CDI- lettuce pulled and iced in prep sink. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 cooling containers of pico, and lettuce that were tightly covered in walk-in cooler. See #18 above. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed doorsopen on dumpster. |