|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer concentrate bottle at dish machine empty; dish machine testing at 0ppm. CDI - Concentrate bottle replaced and machine primed; now testing at100ppm. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Walk in cooler set to 45F and all contents holding at 45F. CDI -Temperature setting adjusted and air temp dropped to 38F within minutes and food items began dropping in temperature. All Ready to eat items date marks adjusted for 4 days. of hold time. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Cut tomatoes and shredded cheese cooling in flip top. CDI - Relocated to reach in freezer for rapid cool down. |
|
41
|
0
|
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. Knives stored with blades between flip top cutting board and edge of prep table. CDI - Knives sent to dish area for cleaning. Recommended installing a magnetic knife holder in this area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace split gasket on low prep cooler doors of prep cooler across from steam line. |
|
47
|
0
|
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. Wipe out crumbs from inside reach in freezer. Points decreased as walk in cooler shelves and fan guards were clean today. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splatters from wall in dish room. Points decreased as ceiling vents were clean today. |