|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at the 3 comp sink at 100 ppm. CDI - added more quat concentrate to the solution to create a 200 ppm solution. Advised to create new solution more often. Read the chemical label; product label states that 200 ppm is active for food contact surfaces sanitizer. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese dippers sticks below 135F. Refer to temperature chart. CDI - advised to reheat properly, use thermometers more, check equipment and product in the hot holding units. |
|
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 Observed diced tomato in cooling phase tightly sealed in refrigerator. CDI - educated that in cooling phase, rapid cooling happens when product is vented to allow heat transfer. REPEAT VIOLATION. |
|
39
|
0
|
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 bucket with rag not stored in the bucket. Observed sanitizer rag at 100 ppm. CDI - placed rag in the bucket; advised to change solution out more often. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rusted racks in the back left of the dry storage. |