|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness- Maintain dish machine to deliver 50-200ppm chlorine sanitizer. Observed dish machine testing at 10ppm. CDI by priming sanitizer dispenser line. Retest at 50ppm.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Food contact surfaces of equipment must be clean to sight and touch. Observed dried food debris on meat slicer. CDI by cleaning and sanitizing. Observed utensils stored as clean on the drying rack with food residue on surface. CDI by returning utensils to wash. Observed dried food debris on can opener. CDI by sending to wash. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Holding- Maintain hot held TCS foods at 135F or above until served. Observed chili in warmer stored < 135F. (Reheat to 135F before placing in warmer). CDI by reheating to 155F. Observed heat treated onions and peppers on the flat top grill stored < 135F. CDI by voluntary discard by PIC. |
|
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),Cold Holding- Maintain cold held TCS foods at 45F or below until served. Observed cut tomatoes, lettuce, deli turkey, deli ham, liver mush, potato salad, chicken salad all stored > 45F in flip-top prep cooler and upright cooler. CDI by moving food items to walk-in cooler or freezer for rapid cooling (<2 hours). Discussed using TPHC procedures with PIC for items stored on top of flip-top cooler. Gave PIC paperwork to complete for TPHC. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required- Allow utensils to completely air-dry prior to stacking on drying rack. Observed tight stacked metal pans on the drying rack. Observed tight stacked plastic drinking cups stored at beverage station. |