|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one sanitizer spray bottle for cheese shop reading 0 ppm sanitizer. CDI: Bottle was discarded and refilled with sanitizer from three compartment sink reading between 200 and 400 ppm. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three rotisserie chickens in hot holding display between 128F and 132F. Chickens were displayed out from under the beat lamp. CDI: Out of temperature chickens were voluntarily discarded and EHS recommended keeping chickens on display directly under heat lamps. |
|
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 lettuce cooling in a tightly covered plastic container in a unit rated for cold holding rather than cooling. CDI: Lettuce moved to walk in cooler for rapid cooling. |
|
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 several unlabelled spice shakers and oil squeeze bottles. |
|
47
|
1
|
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 gaskets of reach in coolers throught department in need of cleaning. REPEAT. |