|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black/pink buildup inside of the ice machine. PIC stated ice machine gets deep cleaned about once a month. Clean ice machine more frequently to avoid black/pink build up. |
|
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. -P Observed 3 containers of chicken salad holding above 45F in the prep top cooler. All other items in the prep top cooler were 45F or below. See temperature chart. It was determined temperature rose while ingredients were added to chicken salad. Chicken salad was then placed directly in the prep top cooler. Prep top coolers are designed to hold temperature and will not properly cool TCS foods. CDI- Three containers of chicken salad taken to walk in cooler for rapid cooling. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed lettuce being held on TPHC with no discard time. Discard time must be placed on TPHC items as soon as taken out of temperature control. CDI- Correct discard time placed on lettuce. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths stored on counters during inspection. Be sure to keep wet cloths in sanitizer at the correct concentration between use. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual ware washing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing utensils in the 3 compartment sink with 100F wash water. Check water temperature before washing utensils and equipment to ensure water is at 110F or greater. CDI- Hot water added to wash water, water reached 110F. |