|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine. PIC contacted service company during inspection. CDI: PIC agreed to use three compartment sink to re-W/R/S any dishes cleaned in dish machine and until machine is repaired. Observed no chlorine sanitizer in three compartment sink during active dish cleaning. CDI: Education provided and food employee added chlorine to sanitizer compartment- 100ppm. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed three large plastic tubs of rice cooled overnight in walk-in cooler that did not meet cooling parameters. EHS recommended using thinner layers of rice. CDI: PIC voluntarily discarded. Observed blanched asparagus cooling in ice bath at prep sink at too slow of a cooling rate. See temp chart for details. CDI: PIC placed product in fresh ice and water for more rapid cooling. |
|
31
|
0.50
|
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 rice cooled overnight in walk-in cooler in deep plastic tubs covered with black trays as lids. CDI: PIC voluntarily discarded. Observed blanched asparagus cooling covered in ice(but no water) at prep sink. CDI: PIC plasced product in fresh ice and water for submersion/more rapid cooling. REPEAT VIOLATION. |