|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed staff member to be rinsing out condiment bottle tops without using the proper wash, rinse, and sanitize process. Observed the dishmachine to be delivering 0ppm sanitizer due to the sanitizer bottle being empty. -CDI a full bottle was supplied to the machine and the staff member was directed to put the bottles through the dishmachine. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
Observed chicken to be cooked using a non-continuous cooking process. This is not allowed for raw meats or poultry without a cooking plan for the items approved by the local Health Department. Items must be cooked all the way through in a continuous process unless an approved cooking plan is already in place. -CDI C. Elmore directed the chicken be cooked all the way through. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Observed items left out on the counters, such as noodles, rolls, and cut leafy vegetables, to be cooling at room temperature. These items should be cooled using proper cooling methods. No matter what temperature an item is cooked to, once it reaches 135F in the cooling process it must get from 135F to 70F within 2 hours and then it must go from 70F-45F within an additional 4 hours. Proper cooling methods, such as ice baths, shall be used to accomplish this. -CDI Items were moved into the cooler. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloths not stored in sanitizer, but left out on the counter. Cloths shall be stored in containers of proper sanitizer and the containers shall be stored up off of the floor. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
. 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed damaged fryer baskets. These have broken wires that present a physical hazard if they break off and end up in the food. Replace the damaged fryer baskets. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices - PF4-204.113 Warewashing Machine, Data Plate Operation Specifications - C4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF Observed the dish machine to have an emtpy bottle of sanitizer attached. This was corrected and a new full bottle was attached. -CDI This was not discovered by the staff because the machine was not tested properly for sanitizer before the arrival of the inspector. -CDI C. Elmore instructed the staff to check the sanitizer concetration and made sure the strips were available to do so. |