|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer dispensing out of dish machine at less than 50ppm chlorine concentration after several minutes of testing and priming. VR required. PIC contacted service company during inspection. Discontinue use of dish machine until it is functioning properly. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P PIC indicated chicken filets are cooled using non-continuous cooking methods. CDI- EHS provided non-continuous cooking procedures today. Discontinue use of non-continuous cooking until procedures are filled out and approved. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed an incomplete consumer advisory on the menu. Menu had asterisked food items but no footnote that indicated 'these items are served raw or undercooked.' VR required. |
|
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 facility cooling pasta salad in a high volume container at 64F at 1:00PM drop to 59F by 2:05PM. EHS also observed cooked squash and grilled chicken cooling in reach in coolers while tightly wrapped in plastic. CDI- items were transferred to sheet pans/uncovered to promote faster cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed one QUAT sanitizer bucket with a concentration at ~50ppm. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned equipment such as tongs and serving spoons stored in black plastic storage bins with crumbs on the insides of the bins. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed expired QUAT testing kit on site. VR required. |