|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Observed chemical dishmachine not sanitizing properly < 50ppm concentration. PIC primed line several times. Ecolab was called during inspection. Advised to go to manual wash, rinse, sanitize set up at 3-compartment sink. Verification required to ensure dishmachine is properly sanitizing. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods. Observed sliced chicken that had been bagged and stored in bottom cooler drawer > 45F to cool. CDI, discussed proper cooling methods by placing in walk-in cooler on sheet pan, cooling to 45F/below prior to storing in reach-in. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy. Provide thermometers inside new reach-in coolers for accuracy. CDI, by instruction |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints. All food handlers must wear hair restraints whil preparing/handling food. Observed staff handling/preparing food without hair restraint. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Observed dirty dishes stored on shelf above thermolizer next to clean dishes. |