|
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 dishmachine sanitizing at below 50 ppm of chlorine. CDI - PIC primed the machine and found that suction to the chemical jug may be missing therefore not pulling chemical properly. Dishmachine is now sanitizing at 100 ppm of Chlorine. Test chemical concentration of dishmachine often to ensure proper concentration is dispensing at the appropriate levels. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook temperature of the chicken at 141. CDI - PIC placed back on the grill top and cooked to at least 165F. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding at front service prep line temped at 120F. CDI - PIC reheated the chicken to at least 165F on the grill top. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce at the front prep line temp at 52F. CDI - Allowed to place back into the walk in cooler to get back down to 41F or less. -REPEAT, but did not escalate points since all other cold holding temps were good and better than the previous inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed the sanitizer in the sanitizing bucket below 200 ppm of Quat. CDI- PIC remade the sanitizing bucket and is now between 200-400 ppm of Quat. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked in warewashing area. -REPEAT- |