|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink adjacent to walk in unit. CDI: Paper towels supplied. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer vat (in use) at three compartment sink reading 50 ppm QAC. CDI: Vat emptied and refilled with sanitizer reading 200 ppm QAC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage and raw chicken in flip top units across from cook line holding between 49F and 53F. PIC stated that both items had been prepared earlier today. CDI: Chicken and cabbage sent to walk in unit for rapid cooling to 41F. |
|
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 Observed cabbage and kale both freshly prepared and cooling in walk in unit, cooling in a deep, covered plastic bin. CDI: Containers vented and product agitated to facilitate more rapid cooling to 41F. |
|
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 a sanitizer bucket reading less than 50 ppm QAC. CDI: Bucket emptied and refilled. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use cups at register displayed with lip contact surface exposed to potential contamination. |