|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar dishmachine sanitizing below 50ppm of chlorine. CDI -PIC primed the dishmachine and is now at 100 ppm of chlorine.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some "clean" metal pans on drying rack with food debris. CDI - PIC removed and rewashed.
-REPEAT- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa in pizza prep cooler at 43F. CDI - PIC voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed feta cheese with two dates on the metal container. Feta was prepped today. Observed cooked ribs in cooler drawers without date marking, PIC stated ribs were made on 3/20 CDI - PIC removed the old sticker and kept correct date marking. Ribs were properly date marked.-REPEAT- |
|
31
|
0.50
|
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 refried beans preportioned and placed into the reach prep cooler today covered and stacked. Observed ranch dressing proportioned and placed in prep top cooler today covered and stacked. Observed pre-portioned greens in bags in a deep container, prepped today. CDI - PIC removed beans, ranch and greens and placed in the walk in cooler uncovered/unstacked to properly cool to 41F or below. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wo sanitizer buckets at the cookline below 200 ppm of quat. CDI - PIC remade the sanitizer and are now at 200 ppm of quat. |