|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed dish machine only reaching 155F. Facility serves on single service. CDI - facility will use 3 comp sink in the meantime. Maintenance has been contacted and will be out today. Verification required 12/11/2015 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 3 large salads cooling in the reach in cooler tightly covered in saran wrap. Salads were above 45F; CDI - items were placed in the freezer for rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed 3 or 4 spices out of the original container without labels. Label all spices. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed pans and trays stacked wet |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Facility has a QUAT sanitizer but only have chlorine test strips. Provide QUAT test strips. Verification required 12/11/2015 |