|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P - Repeat - Quat sanitizer at 3 compartment sink read 100ppm and 50 ppm in buckets. Sanitizer must be maintained at 200 ppm at all times to ensure proper sanitization. CDI- Sanitizer was discarded and replaced with 300 ppm. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P - 0 pts - Employee heated pre-cooked chicken in steamer to assist thawing and it did not reach reheating temperatures. CDI- Items were voluntarily discarded.
Discontinue this process. |
|
31
|
1
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - Salads in walk in cooler tightly covered. Lettuce, tomatoes, and pickles tightly covered in upright refrigerator. Items must be properly cooled down by loosely covering or completely uncovering foods. Items must be placed in rapid cooling equipment that allows for constant cooling. CDI- Items were loosely covered and placed in walk in cooler/freezer.
Ensure all foods on TPHC are cooled down to 41F or below according to procedures. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0 pts - One box of single service napkins stored on the floor. CDI- PIC placed box on shelving. |
|
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. - 0 pts - Rest room door is chipping on the bottom area. Assess and replace/repair. |