|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table. CDI: drink discarded |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Ensure sanitizer in dish machine and at 3-comp sink are at the correct concentration - P Observed no 0 ppm sanitizer at dish machine or 3-comp sink. CDI: 3-comp sink drained and re-filled w/ quat at correct concentration - this will be used until technician can service dish machine. Compliance visit will be conducted to ensure dish machine is operational. |
|
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 problems with unit #3 (repeat from previous inspection) and with items in flip top of unit #4. CDI: Items placed in walk-in for cooling. Compliance visit will be conducted to ensure unit #3 is repaired
Note: Walk-in temp of many items = 42F; given +/- 1F for accuracy; not considered in violation although recommend having walk-in temp turned down to maintain all items at or below 41F |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 items placed in walk-in tightly covered w/ wrap and in large, thick quantities. CDI: wrap removed to facilitate cooling |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Use utensils/scoops with handles - when storing in food, ensure handles remain out of food. Observed single-use soufle cups in parmesean cheese in 2 different prep flip tops. CDI: cups discarded |