|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed mechanical dishmachine with the temperature of the hot water sanitization of a maximum of 154F after 8 consecutive runs. Ensure to provide a minimum temperature of 160F of hot water temperature sanitization on a plate temp. Verification required. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened container of hard boiled eggs not date marked. PIC stated that hard boiled eggs were opened 3 days ago. Ensure to date mark all TCS foods held for longer than 24 hours. CDI PIC voluntarily discarded container of hard boiled eggs. Repeat violation. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 closed plastic containers of ceasar salad cooling in the tall reach in unit above 41F and several closed plastic containers of ceasar salads cooling in the walk in cooler. Ensure to follow proper cooling methods for ambient cooling. CDI EHS discussed proper ambient cooling methods and PIC placed salads into the walk in cooler and uncovered all plastic containers with salads cooling. Repeat violation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed mechanical dishwasher with plate temp of 154F after 8 consecutive runs (see violation #14). PIC stated that mechanical dishwasher has been repaired recently, and determine the temperature based on the digital thermometer. Ensure to maintain final sanitize rinse temp of 180F+ and dish temp of 160F+ for proper sanitization. |