|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine pulling sanitizer at 0ppm. Sanitizer container was running low. CDI- New sanitizer container was placed at the dish machine and concentration was corrected. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of lettuce on ice and two containers of tomato salsa in the walk in cooler holding above 41F. CDI- Lettuce placed in the walk in cooler to cool down. Tomato salsa was discarded. |
|
31
|
1
|
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 pico de gallo in the walk in cooler tightly covered. PIC stated they prep the tomato salsa, cover it, then place in the walk in cooler for cooling. Items were made last night and did not make time temp parameters. CDI- Items discarded. EHS advised PIC to uncover tomato salsa until items are at or below 41F. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed low hot box in need of cleaning. |