|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket with a chlorine bleach sanitizer concentration of 10ppm. CDI - PIC emptied sanitizer bucket and refilled with a chlorine bleach sanitizer solution with a concentration of 50ppm. -0 points- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed guacamole and slaw in flip top cooler with temperatures between 43F and 45F. Items were placed in flip top cooler during lunch service. CDI - Items were moved to walk in cooler to rapidly cool to 41F or less. Items were cooled to 41F during inspection. -1.5 points- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of tortillas stored on floor of walk in cooler. -REPEAT- -1 point- |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors and lids open on recycling dumpster and garbage dumpster. Recommend keeping lids and doors closed when not in use to prevent rodent and insect infestation. -0.5 points- |