|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P; Approved concentration level for Quat sanitizer is 150-400ppm.Observed Quat sanitizer at 100ppm using both test strips from the inspector and test strips onsite. CDI- buckets were remade. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Cold items shall be held at 41 degrees or less.Observed diced ham on the cook line at 70 degrees and scramble egg mix on the cook line at 60 degrees. CDI- Both items were thrown away. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF; Foods that are held in the facility for 24 hours or more shall be dated.Observed turkey meat, baked potatoes, and pizza in the walk-in cooler all without dates. CDI- turkey meat dated, Potatoes & pizza thrown away. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C; All clean equipment shall be air dried.Observed silver pans wet stacked on the shelves by the cook line.Cesar Carvajal present during the inspection.nosullivan@brookdaleliving.com |