|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P/4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed soiled knives stored as clean and a soiled interior ice machine plastic chute along the interior. Also observed dish machine along bar area not properly dispensing chemical . Observed dish machine in back of the facility not reach proper hot water or chemical requirements. CDI Service tech come onstie and serviced the dish machine in back so that it is properly hitting 160F interior hot water`` temp. Bar dish machine was primed during the inspection. Soiled knives were placed in 3 comp sink for washing and ice machine interior chute was cleaned. REPEAT -1.5 points. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cheese sauce that was said to be cooling since last night at 48F. CDI- PIC voluntarily discarded product. 0 points. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken hot holding at 108F. CDI- PIC reheated grilled chicken patties to 175F for corrective action. 0 points. |
|
21
|
1.50
|
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 rice, cheese sauce, mashed potatoes and other items in 2 door reach in unit not labeled. CDI- PIC labeled foods during the inspection -1.5 points. |
|
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 sausage patties cooling stacked on top of each other in 2 door reach in. Observed cut melons cooling in walk in cooler with plastic tightly wrapping the product. CDI- Cut melons were unwrapped and sausage patties were placed in freezer to aggressively cool. REPEAT - 1 point. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
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. In use utensil tongs were stored in water of 98F. -.5 points. |