|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer strength registering at dish machine. CDI- Facility will use single-service and wash, rinse, and sanitizing at 3-comp sink. Facility has informed maintenance person to come and adjust machine. REPEAT |
|
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 41F. -P Observed a large container of collard greens that were 50 F. PIC stated that greens were cooked last night. CDI- Collard greens were discarded |
|
31
|
0
|
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 container of collard greens in a deep, plastic container. CDI- Items were discarded. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed alumnium pans being washed and reused to hold cornbread muffins. CDI- Pans were discarded. |