|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at dish machine with a concentration of 0ppm. Chlorine sanitizer container was found to be low. Recommend using test strips to assess sanitizer concentration daily. CDI - PIC changed chlorine sanitizer and sanitizer concentration was measured at 50ppm. -REPEAT- -3 points- |
|
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 cooked potato latkes cooling on speed rack at room temperature. Observed deli ham, cooked vegetables, cooked chicken, and flank steak cooling in walk in cooler covered by tightly fitting plastic wrap and tin foil. CDI - Wrapping were removed from food to allow cold air to circulate in and around food product. Recommend keeping food uncovered until cold holding temperatures of 41F or less are achieved. -0.5 points- |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed package of frozen salmon thawing under a running faucet with a water temperature of 74F. Potentially hazardous foods shall be thawed under refrigeration, completely submerged under running water with a temperature of 70F or below, or as part of the cooking process. CDI - Salmon was moved to refrigeration. -0 points- |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while preparing food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food, cooking, handling clean equipment and utensils, and working with ready to eat food while not wearing hair restraints. -REPEAT- -1 point- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food splash and residues on shelving used to store spices and equipment. Observed build up of dust on fans in walk in cooler. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points- |