|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one item out of temperature in the prep unit. Refer to temperature chart. CDI - brought the lettuce to the walkin cooler to cool down. Advised to leave lid on product during hours of operation to hold temperature. Use thermometer more often. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket below 100 ppm. CDI - educated that the facilities quat sanitizer is active from 150-400ppm. A great method to hold proper solution longer is to fill up sanitizer bucket, then get the wiping cloth wet with proper solution instead of putting dry wiping cloth into bucket. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the walkin cooler gasket torn. Advised to get a new gasket. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile broken in the back by the can wash. Advised to get tile fixed. |