|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessProvide sanitizer at proper concentration. Observed a bucket of chlorine sanitizer below 50ppm. CDI, operator refilled bucket to proper concentration. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be cold held at 45 degrees F or below. Observed 2 covered pans of potatoe wedges above 45 degrees F in walk-in cooler. CDI, operator discarded 2 pans of potatoe wedges. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsUse proper methods to cool food. Obsderved 2 covered containers of potatoe wedges that were cooling from night before and above 45 degrees F. CDI by instruction. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and LitterGeneral Comment: Equipment that is no longer in use shall be removed from facility. Observed a slicer and a bin of pots and pans stored in a bin that operator stated was no longer used in facility. |