|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed low QAC sanitizer at 3-compartment sink- 0ppm. EHS and PIC attempted testing QAC with cold water, warm water, and directly from dispenser line. PIC to contact service company. Facility to make sanitizer solution with chlorine by hand until repaired (50-100ppm). EHS will return within 3 days to verify dispenser repaired and able to dispense QAC solution. VERIFICATION REQUIRED. |
|
33
|
0
|
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 spinach and lettuce mix cooling in reach-in portion of salad make table. PIC stated product placed into unit @11am. See temp chart for details. CDI: Education provided and PIC placed product into walk-in cooler for rapid cooling. |