|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed sanitizer at 50ppm today in the sink and buckets. PIC repaired dispenser and refilled all buckets- resanitized dishes that were drying as well. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed chili on the steam table at 125F today- reheated to 165F on the stove to correct.
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P
Observed nacho cheese at 101F on the steam table- reheated to 167 today to correct. |
|
31
|
0.50
|
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 salad mix that was to be cooled in a very deep portion inside of a tightly covered plastic container- broken down today to correct.
Observed salad mix in walk in cooling in the same way as above- vented to correct.
Observed salads holding at 64F inside of the 1 door reach in and lowboy that is open a lot- these were moved to the walk in cooler to cool before lunch rush.
Discussed proper cooling methods and strategies with PIC and staff today. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed two food service workers with no hats, visors, or hairnets on today. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
Observed multiple heat lamps over nugget storage peeling today- replaced during inspection. |