|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P- Observed Quat sanitizer in the 3 comp sink measuring 0ppm. CDI- PIC made adjustments to the Quat sanitizer pump. Advised PIC if the Dispenser malfunctions again to ensure the Quat sanitizer is measured manually. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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- Repeat- Observed lettuce, tomatoes, and guac in reach in cooler covered and held at 49F. There were also lettuce, tomatoes, and guac in the walk in covered and measuring 47F. CDI- PIC uncovered the items and informed on alternative methods such as smaller pans for cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. -0PTs- Observed a quat sanitizing bucket, with wiping cloth, measuring at 0ppm. Monitor quat sanitizing buckets to ensure they meet the concentration required on the sanitizing dispenser. |
|
47
|
0.50
|
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 sticker residue on exterior of clean pans. Remove all stickers and sticker residue on pans. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - 0 pts - Observed floor cleaning needed under and behind equipment. |