|
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 Sanitizer in 3 comp sink was over 400 ppm. Quat sanitizer dispenser was dispensing sanitizer at over 400 ppm when checked. CDI- PIC diluted sanitizer so that it is between 20--400 ppm. Recommend contacting chemical provider to calibrate chemical dispenser. |
|
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. -P Observed cut melons in the cold hold display area cold holding above 45 degrees. TCS foods that were out of temp and stated to of been cold holding since last night was voluntarily discarded. Other TCS foods were cooled. |
|
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 prepped gucaomole and pico in walk in cooler without a date mark. Ensure that all foods left overnight have a discard or prep date. CDI-foods were date marked during the inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 bagged, cut melons cooling in market room prep area. CDI-Cut melons were un-bagged and moved in the walk in freezer for more aggressive cooling/some melons were voluntarily discarded. REPEAT |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed sanitizer in wiping cloth bucket weak. CDI- PIC remixed quat sanitizer so that it was 200-400 ppm. |