|
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 bucket at cook line with a quat sanitizer concentration of 0 ppm. CDI - PIC replaced sanitizer with a quat concentration of 200 ppm. -0 points- |
|
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 cooked greens with a temperature of 113F cooling at ambient air temperature on hotel trays. PIC stated that greens were cooked approximately 30 minutes prior. CDI - PIC moved cooked greens to walk in freezer to rapidly cool to 41F. -REPEAT- -1 point- |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer wiping cloth draped over dump sink at drink station. CDI - PIC moved sanitizer cloth back to sanitizer bucket. -0.5 points- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed a jar of employee food stored with customer food in walk in cooler. Designate an area for the storage of employee food that will not contaminate equipment, food, or utensils. CDI - PIC moved employee food to designated area. -0.5 points- |