|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Sanitizer buckets at prep station at 50 PPM of quaternary ammonia. Three compartment sink sanitizer vat at 150 PPM of quaternary ammonia. Quaternary ammonia sanitizer shall be maintained between 200-400 PPM. CDI (corrected during inspection). PIC (person in charge) remade the sanitizer. Instead of using 4-5 pumps of quaternary solution in sink, use 7 pumps. This provided 200-400 PPM of quaternary ammonia more consistently. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
At the left serving line, baked chicken observed holding at 101F (more water needed to be added to hot well). Additionally, it was noted sliced cheese on hamburger bun (to melt) however was not immediately served. CDI. The buns with the sliced cheese were placed in the warmer to melt and maintain appropriate temperatures (135F). Conversation held with the PIC about prewrapping hamburger patty and cheese in the bun in foil and maintaining hot in the warmer so that temperature is maintained. Cheese can also be placed on TPHC procedure if maintaining hot is not needed. Baked chicken was reheated to 177F and placed back on the line. Potentially hazardous foods shall be maintained at 135F or above. . |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C
COMMENT: Replace all the light bulbs that are out under the cooking hood and throughout the kitchen. Light requirements are to be maintained throughout the kitchen especially in areas for service/prep of food. Maintain physical facilities and their fixtures in good repair. |