|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed sanitizer measuring 0ppm quat sanitizer at 3 compartment sink. CDI, sanitizer provided at required concentration during inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed broccoli hot held below 135 degrees F. See temperature observation chart. CDI, broccoli reheated to above 165 degrees F. |
|
31
|
0
|
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 milk packaged in portioned bags for grab and go but still in cooling process held in milk box between 48-49 degrees F. CDI, milk box packages placed on sheet pans and relocated to walk in freezer on rack to rapidly cool. |
|
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 ice machine not in working order and part ordered according to PIC. Observed dish machine not in use. Per PIC, they discontinued due to changing over to single-service disposable and manually washing equipment at 3 compartment sink. |