|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on upper portion of ice shield in large dish machine in the back prep area. Cleaning is needed. 4-501.114 Maintain sanitizer at correct concentrations. -P. Chlorine sanitizer at dish machine testing at 0ppm. CDI- PIC Chef Brandon corrected. (1.5pts)
COMMENT: All bottles of Quat sanitizer, both in use and stored testing at 0ppm. PIC contacted vendor for replacement bottles. Quat sanitizer at 3 comp sink testing in approved range. |
|
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. One small half pan of cooked chicken in warmer not under temperature control. CDI- Employee removed and reheated. See chart for temperature. (0pts) |
|
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. More than five pans tightly covered and alternate stacked one on the other during cooling. Large pan of slaw in walk in cooler tightly covered in walk in cooler. Multiple items on speed rack and cheeses covered during cooling. Ambient air in small cooler at 55F. CDI- Cooling foods relocated to larger cooler; uncovered, and additional ice wands added to cheeses. Ambient air for smaller cooler was checked prior to leaving and temperature at 47F. PIC also adjusted cooler. (1pts) REPEAT |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Metal and to go single service items in back prep areas not protected during storage. Invert/ protect single service items to prevent possible contamination. (0pts) |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Gasket at walk in cooler torn/ damaged. Repair. (0pts) |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris/ dust on fan shields in prep area. Dried debris on lower shelving. Cleaning is needed. (0.5pts) REPEAT |