|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm quat concentration. CDI - PIC refilled container to 350 ppm. -1.5- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed room temperature containers of spent brisket oil to be used a basting for outside of brisket in additional dishes with meat pieces inside since 2PM. EHS advised PIC that if the meat pieces are present in the spent oil, this is a TCS foods that shall either be held hot, cold or using a written TPHC procedure. CDI - PIC used immediately and EHS discussed straining still allows the product to be treated as TCS without any additional information about whether the product would pose a health risk, similar to broth used for stock in other recipes. If facility would like to keep this product at room temperature, additional information is needed. -0- |
|
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 aluminum pans of mac and cheese stacked in walk in cooler with lids in place, cooling for 30 minutes at a rate of 0 degrees per minute. CDI - PIC unstacked containers and vented lids to facilitate cooling. -.5- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed 3 out of 8 lights in hood system not working. REPEAT -1- |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Clean warewashing equipment at least once every 24 hours. Observed stated cleaning frequency by PIC of every other day. EHS advised PIC that cleaning schedule is every 24 hours. PIC asked if that was true when facility is not operating for the day. EHS advised PIC that once used, equipment shall be cleaned, not de-limed, every 24 hours. -0- |