|
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 Observed the dishmachine to have a sanitizer concentration of 0ppm. There was a tray of dishes in the machine EHS couldn't tell if they had already been washed or not. CDI-sanitizer was replaced with new, dishmachine was primed and ran again. Concentration of sanitizer was 200ppm. Dishes that were in the machine were ran through again for a wash rinse and sanitize. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked noodles, and raw chicken in the flip unit that were above 41F. Both products were prepped before EHS arrival however they were in the flip unit being used. CDI-foods were taken to the WIC to cool back down. REPEAT |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 cooked chicken and wontons in the WIC that were cooked today and were tightly wrapped while cooling. CDI-chicken and wontons were unwrapped and allowed to cool rapidly. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on flip units and in the crevices of reach in doors. Build up is also n the WIC door handle and on the outside of the dishmachine. |