|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizing dish machine operating at 0ppm. CDI- machine was primed until it was dispensing chemical at ~50ppm.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black re3sidue accumulation on the inside walls of the ice machine. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one opened container of goat cheese not dated. CDI- product was datemarked. |
|
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 one sheet tray of grilled vegetables at 76F cooling at room temperature. Once the food is below 135F, cool using mechanical refrigeration or ice. CDI- food was transferred to the walk in cooler. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in ice with the handle in direct contact with the ice and a bowl (no handle) stored in a container of quinoa. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed one ventilation covering on the wall above the 3 compartment sink with dust accumulation and the wall next to the dish machine with mold growth. |