|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
l4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bucket filled with sanitizer at 50 ppm QAC . Sanitizer in three compartment sink also at 50 ppm QAC . CDI Drained all sanitizers and refilled with sanitizer at correct concentrations. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce on prep line at 52 degrees CDI moved to cooler to cool. Observed Quinoa Salad at 50 degrees from yesterday CDI discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 lettuce prepped for catering at 54 degree tightly covered to cool CDI vented and remeasured at 41 degrees at end of inspection. |
|
42
|
0
|
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 clean dishes wet nested on rack in kitchen. -0 points- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards on front line need to be resurfaced or replaced. -0 points- |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. No covered receptacle in ladies room. -0 points- |