|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. Observed three buckets with 0ppm chlorine. CDI by remaking all buckets. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed multiple items in flip top prep unit on line above 45F. See temperature chart. Temperature violations most likely due to items either being prepared today or due to being removed from unit during service. CDI-discussion w/PIC on proper procedures; items placed in walk in cooler. |
|
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. Observed open package of american cheese and container of portioned salsas in walk in cooler without dates. CDI by labeling. |
|
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. Observed deep tightly coverd containers of rice in walk in cooler, 53F. Rice was cooked today and within proper time. CDI by removing lid to facilitate cooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed head of lettuce stored directly on shelf in 3 door reach in cooler on line. CDI by removing outer layer and placing on plate. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed of shelving in walk in cooler; observed with mold growth and food residue. |