|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed low concentration of quat sanitizer in 3 compartment sink, actively sanitizing. CDI - created new solution at 200 ppm. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product cooling down in walkin cooler in plastic shells closed or in a container tightly covered in plastic wrap. CDI - educated about leaving product open to allow heat transfer; product cooled down quickly after left uncovered. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items in the kitchen that are not being used (large containers for powder milk, flour, etc. ) Advised to get rid of items in the kitchen that aren't being used. |