|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. Observed sanitizer in 3 comp sink to be excessively soiled and 0 ppm chlorine. CDI- drained remade to 200 ppm |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed cooked chicken in top of prep unit at 90 F and cooked beef at 69 F. CDI- removed to cool in walk in and freezer |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed no date marking on cream cheese filling for wontons or multiple containers of cooked chicken. CDI- date marked |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed cooked chicken held in large closed plastic container at 99-109 F. CDI-removed to walk in cooler to rapidly cool |