|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink residue
on the ice shield. CDI - cleaned and sanitized during th inspection.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat spray at prep areas was at 0ppm and 100ppm. CDI - sanitizer was re-made at 200ppm. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed a chicken gumbo cooked on 10/11 was 55F in the walk-in cooler. CDI - the gumbo was voluntarily discarded; discussed proper cooling techniques and special attention to thicker food items. |
|
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 turkey sausage patties at 98F on steam table. CDI - sausage was volunarily discarded. Discussed methods for improving hot holding and recommended using time as a public health control for food items difficult to hold above 135F. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Observed a staff member's car keeys stored on a prep counter. |