|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal and plastic pans with sticker residue on them while stored as clean. CDI: EHS had dish employee remove any pans with residue and properly wash, rinse, and sanitize them. |
|
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 tuna salad prepared (from a can) earlier today cooling in a tightly wrapped container in the walk in unit, as well as in a flip top unit rated for holding on the line. CDI: Tuna salad on line placed on TPHC for 4 hours and the tuna in the walk in was vented to facilitate rapid cooling. REPEAT. |
|
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. Observed rusted shelving in the walk in freezer. Note: This is not the same violation observed during the last inspection, thus repeat points were not taken. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed all QAC test strips expired during inspection. VERIFICATION REQUIRED within 10 days to determine compliance. |