|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 REPEAT VIOLATION. Observed salads cooling in the walkin cooler with the lids closed. Advised to leave lids open to cool quickly. Refer to temperature chart. CDI - opened up the salad containers; observed the salads reached 39 in 30 min. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets with low concentration (below 200ppm). CDI - refilled bucket with proper solution. Educated PIC that when filling bucket up with fresh solution, get the sanitizer rags wet with sanitizer then place into bucket instead of placing dry rag into bucket. The dry rag will decrease concentration overtime. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-203.13 Pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. Observed the date plate states the pressure should readd (+)(-) 20 psi; Observed the dish machine pressure guage read 40psi during the cycle. Advised to get fixed., |