|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed clean dishes submerged in sanitizer testing less than 50ppm quat concentration at 3 compartment sink. CDI - PIC replaced with fresh sanitizer at 200 ppm. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 multiple pans of taco lettuce placed into WIC between 8 am - 9:15 am still at 51 - 53f at 3:00 pm. CDI - lettuce discarded. When cooling lettuce and other ambient temperature foods, the food must cool to 41f within 4 hours. REPEAT |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of chopped chicken holding in hot well at128f. CDI - chicken reheated to 165f as it had been in holding less than 2 hours. Maintain TCS foods in hot holding at 135f or higher. |
|
33
|
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 multiple pans of lettuce improperly cooling (see #20) placed into pans, tightly sealed with lids, and stacked together for cooling in WIC. Observed pans of shredded cheese using same cooling process in WIC. CDI - lettuce was discarded as it did not meet cooling temperature parameters. Shredded cheese uncovered and placed into single layer in WIC to allow air flow for quick chilling. REPEAT - full point deduction |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at less than 50ppm quat at front line. Maintain sanitizer solution in buckets for wiping cloths at proper concentration. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed most clean metal food pans stored stacked together wet with water running out on clean utensil storage rack. Air dry pans before stacking together. REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service plastic forks in cylinder not inverted with mouth contact surfaces extending upward and contacted by employee hands when packaging for to go orders. Invert single service utensils so that handles area touched instead of mouth contact surfaces. |