|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed low temp chemical dish machine not sanitizing properly - 0ppm concentration. Ecolab notified and will make visit today. Facility set up 3-comp sink for use until dish machine could be fixed. Verification required to ensure dish machine can maintain chlorine levels at least 50ppm. |
|
18
|
1.50
|
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 45F. -P. Observed a metal container of pasta sauce that had cooled from yesterday at 51F in reach-in cooler. Product did not meet proper cooling parameters. CDI - pasta sauce was voluntarily discarded. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood filters with grease and dust build-up. |