|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water sanitizing dish machine not operating properly. Gauge is registering 120F for final rinse temperature. PIC has called EcoLab for service and will use dish machines in Founders and Crown Club and also set up a 3 compartment-wash, rinse and sanitize. Verification required. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed salsa prepared from room temperature measuring at 73F. Salsa was prepared at 12:30pm and 6.5 hours had passed. Salsa did not reach proper cooling temperature. CDI-salsa discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 salsa cooling in large cambro and tightly covered. Salsa did not meet proper cooling parameters. CDI-discarded. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall peeling at dish machine. Observed ceiling tiles missing near dish machine. |