|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Ensure sanitizer in buckets is at proper concentration. Observed sanitizer at 50ppm in buckets. CDI: sanitizer buckets emptied - refilled w/ san. =200ppm. 4-501.114 P |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Ensure temperature of chicken salad is 41F prior to being placed on TPHC. Observed temp = 55F. CDI: salads placed in freezer - final temp. = 38F. Ensure time is accurately represented for labeling. Observed TPHC ("TILT Board") indicated salad out at 10:10 a.m., but observed time was 9:50 a.m. CDI: time corrected to accurately account fro removal from temp. control. 3-501.19 P Pf |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Prevent potential contamination by storing/processing foods/beverages on clean areas/sufaces/work spaces. Observed pan of orange juice containers stored on trash can. CDI: juices placed on clean pan & soiled pan taken to dish area. 3-305.11 |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
General Comment (G.C.): Store utensils in/on clean, dry surface or in food (handle out) or in 135F water - do not store in sanitizer. Observed scoops stored in sanitizer. CDI: scoops w/r/s and then placed in food (handles out). 3-304.12 |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Provide drier for proper cleaning/drying of towels and aprons to assist w/ drying (so items do not need to be hung on equipment to dry) - best practice/recommendation, only. Remove unused equipment to facilitate cleaning & cleaning needed to remove build-up on vents & fans. 6-501.114; 6-501.12 |