|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 ( C) Ensure food contact surfaces of equipment and utensils are sanitized for a duration as specified on the chemical manufactures label. PF Observed employee immersing equipment and utensils in the sanitizer solution for less time than is required by the chemical label. The sanitizer label instructs an immersion time of 1 minute. Some of the equipment was only being immersed for ~10 seconds. CDI by instruction. |
|
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 pan pizzas on a speed rack cooling at room temperature. The pizzas were at 84F. Ensure foods are placed into mechanical refrigeration units for rapid cooling once they are below 135F. CDI- food was placed into the walk in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed paint peeling on the ceiling above one of the food service lines. |