|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. PIC contacted service repair company during inspection. CDI: Facility will use three compartment sink until repaired. |
|
33
|
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 hummus wraps and spinach salad cooling covered with plastic wrap in walk-in cooler. PIC stated wraps prepared @9am and salad prepared @8:30am. CDI: Education provided and PIC vented product for rapid cooling. |