|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cheese sauce in hot box and serving line < 135F (see temp chart). CDI: cheese sauce reheated to 167F. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment:
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer at 3-comp sink reading 400ppm and above. CDI: sanitizer diluted to proper concentration by cafeteria manager. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 closed containers of lettuce and tomatoes cooling inside front reach-in cooler at 48F. CDI: containers were opened and spread out to allow for rapid cooling. Improvement noted from previous inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed badly stained white cutting boards in kitchen. If no longer able to clean, cutting boards would need to be replaced. |