|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages stored on food prep. surfaces in the kitchen. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer stored clean with visible debris on the back side of the slicer blade. CDI- item was recleaned.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the dish machine unable sanitize food contact surfaces after several minutes of monitoring/testing. After using several thermolabels and a waterproof thermometer, the highest temperature recorded was 148.5F. VR required. EHS instructed PIC to discontinue use of machine until it is repaired. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot turkey sandwiches hot holding below 135F in a hot box. CDI- items were placed on TPHC and will be discarded if not sold within 4 hours. |
|
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 several TCS food items in a salad bar buffet above 45F, a speed rack containing pizzas being stored at room temperature while the products were ~60F, and the ambient air temperature of a reach in cooler on the serving line above 45F (see chart). CDI- items in buffet were placed on TPHC, pizzas were transferred to the freezer for cooling, and all TCS items were removed from the reach in cooler on the serving line. EHS instructed PIC to discontinue use of line cooler until it can maintain foods at 45F or lower. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed 2 sanitizer buckets at 0ppm QUAT concentration. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a reach in cooler along the serving line with an ambient air temperature of 47F after several minutes of monitoring. Have repaired. |