|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-501.114 Observed sanitizer at three compartment sink at 50 ppm quat. Dishes were actively being washed. Sanitizer was dispensing at low concentration. CDI: Quat was manually mixed to measure 200-400 ppm quat. VERIFICATION REQUIRED to ensure quat is dispensing at the proper concentration. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsa and lettuce in prep top cooler holding at temperatures above 45F. CDI: Lunch was over and all items were voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 most items throughout establishment without date labels. PIC stated items are dated at the end of each day. Dates are labeled on plastic wrap which is not placed on food items until after they have cooled. Ensure all dates are correct at the end of each day if the intent is to hold food items longer than 24 hours. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed corn on TPHC without time labels. CDI: PIC was advised to ensure time labels are placed on all food items on TPHC. |
|
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 diced tomatoes in reach-in cooler with a tight fitting lid and diced tomatoes/salsa in the small prep cooler with tightly wrapped plastic while cooling. All products were at temperatures above 45F. CDI: Large container of diced tomatoes were voluntarily discarded. All other pans of tomatoes and salsa were uncovered and moved to walk-in cooler to quickly cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored in a bucket of sanitizer at 0 ppm quat. |