|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the dish machine at the bar with sanitizer measuring at 0ppm. CDI- PIC replaced sanitizer container attached to the dish machine. Sanitizer concentration is now 100ppm |
|
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 a container of tuna in the reach in unit with a temperature of 58F with a tightly wrapped lid. PIC stated that the items were prepped for tomorrow. CDI- PIC uncovered tuna for more rapid cooling. REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a pack of ham on the floor in the reach in unit near the walkin cooler. CDI- PIC voluntarily discarded item. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on dry dish rack. REPEAT. |