|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer at 3 compartment sink reading 0 ppm quat. CDI- Sanitizer was emptied out and new sanitizer was added. |
|
31
|
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
In reach in cooler, observed cesar salads at 44-45F cooling covered up. CDI- Salads were uncovered and placed in walk in freezer to rapidly cool, temperature was bought down to 40F.
In walk in cooler, observed containers of watermelon cooling down covered up. CDI- Melon was uncovered.1 |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed buckets of sanitizer holding in-use wiping cloths at 0 ppm quat. |