|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.113 Chlorine used for sanitizing utensils in dishwashers shall be greater than 50 ppm available chlorine. Observed dishwasher not primed and chemical sanitizer not at appropriate strength. CDI Primed dishwasher and correct concentration reached. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed large container of cabbage cooling from last night at 60 degrees Also observed tofu cooling in prep unit at rate of .10 degrees per minute. CDI Cabbage discarded and tofu taken to walk in to cool see temperature chart above. Repeat violation. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 cabbage cooled in large volume covered. CDI discarded product Repeat violation. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed food coloring in container marked curry powder. CDI labeled container. -0 points- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on shelving in walk in . -0 points- |