|
14
|
0
|
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 - Observed 1 spay bottle of quat sanitizer below 200ppm. CDI, operator refilled sanitizer bottle.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some food residues on clean bins above 3 compartment sink. CDI, bins relocated to re-wash. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed meat overstacked in low prep refrigerator between 42-45 degrees F. CDI, items relocated to walk in cooler to rapidly cool. Repeat. Long term compliance visit needed to ensure foods aren't overstacked and are maintained at 41 degrees F and below. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment: 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 - Observed recently packaged pork cooling between 43-44 degrees F in open air case. CDI, pork relocated to WIC to cool. Proper cooling equipment / methods discussed with PIC. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bins being wet stacked on shelf above 3 compartment sink. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed meat debris accumulating on door tracks of meat display case. Repeat. |