|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed blades to both manual can openers soiled. REPEAT
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink less than 200 ppm Quat sanitizer. CDI-additonal tablets added to correct concentration.
Observed dish machine with 0ppm chlorine sanitizer. CDI-machine primed and adjusted to 50ppm. |
|
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 prepped salads at 50F cooling tightly covered in the walk-in cooler. CDI salad lids vented to facilitate cooling
REPEAT |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan vents, shelving and liners in walk-in cooler with build-up and debris. |