|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine operating with 0 ppm chlorine sanitizer. Dish machine had not been primedsince last chemica change out. CDI- Dish machine properly primed and observed sanitizing properly. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed "hot lap" chicken date marked for 8 days ago. Date mark required foods are allowed a 7 day max shelf life. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
| 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One spray bottle of degreaser not labeled. CDI- Bottle labeled. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 Observed portioned bagged chicken cooling in a deep pan. CDI- Chicken separated into shallow pans to facilitate faster cooling. |