|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on interior of ice machine.
4-703.11 Sanitizer contact times for cleaned equipment and utensils must be for the prescribed time as specified by the manufacturer. Observed employee dipping cleaned utensils in quaternary ammonia for less than 5 seconds. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
|3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed cooked turkey not with date of 6/9. Determined date should be 7/9. Observed cooked shrimp removed from container dated 7/9 and re-dated 7/10 in new container. CDI- discussion and re-dating new container. |
|
31
|
0.50
|
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 : Shrimp scampi cooling in tight covered container 135 F. Container vented and more ice added to exterior of container. Temperature dropped to 92 F within 45 minutes. |
|
41
|
0.50
|
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. Large ice scoop laying in ice machine with handle down in ice. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Facility had quat strips in PIC office, not at 3-comp sink. Chlorine strips at sink but chlorine sanitizer not used in facility. |