|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed food employee use Pure chemical incorrectly; after chopping chicken with knife and cutting board, food employee sprays chemical then places knife on knife rack. Chemical label states that for general use, spray till wet for and have 1 min contact time and then wipe off with rag. Also, facilities SOP states to use as a 4th and final step for proper sanitizing along with air drying. Food employee did not do any of these. If used as a general cleaning, after use with food, spray and hold for a contact time for 1 min then wipe off with rag, or use as 4 th and final step and air dry. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce and blanched bell peppers covered in plastic wrap in walkin cooler cooling down. Product not cooling down rapidly. 70F - 53F / 180 min = .094 F per min. Leave product uncovered to rapidly cool. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket at walkin cooler. Advised to repair. Walkin cooler holds proper temperature. Refer to temperature chart. |