|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee beverages on top of food items stored in buckets on cook line. CDI: drinks relocated to proper location. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Quat sanitizer at 3-compartment sink recorded at 50ppm. CDI: more quat sanitizer was added and concentration now at 200ppm.
Chemical dishmachine ran and recorded at 0ppm. It was found that hose was not down in sanitizer container. CDI: hose fixed, dishmachine ran again and now at 50ppm. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Ham sliced yesterday inside top of prep cooler not dated. Marsala sauce inside walk-in cooler made yesterday without date. CDI; both items properly dated. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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. Tomatoes at 44F and lettuce at 67F inside top of prep unit. According to manager these items were just prepared and not cooled down to 41F prior to placing inside unit. CDI: proper cooling methods reviewed. Products moved to walk-in for rapid cooling. Beans started cooling inside ice bath. Product only sitting on bottom of ice. CDI: more ice added with water; product submerged in ice bath and stirred. |