|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda 'gun' at the bar with debris accumulation on the inner nozzle.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer spray bottle with 0ppm quat concentration. CDI- contents of bottle were discarded. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cheese sauce made on 5/24 at 48F in a reach in cooler. All other foods in this cooler were ~41F. Employees stated the food had not been removed from the cooler today. CDI- product was discarded. |
|
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 one opened container of hummus without a datemark and an opened gallon of milk without a datemark. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed one quat sanitizer bucket at 0ppm concentration. |