|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)- Observed the buckets of quat sanitizer both measured around 100ppm. CDI- employee replaced both buckets with sanitizer at the proper concentration. Quat sanitizer solutions shall be with the concentration set by the manufacturer's label. ~No points, employees were using manufactured sanitizing wipes to sanitize surfaces. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Observed a gallon of milk in the back reach-in cooler that temped at 44F and a pitcher of sweet cream that temped at 43F. CDI- Ambient air of the cooler was 40F so employees were told to keep door closed. Items in the fridge are frequently pulled out so staff was encouraged to put items back in the fridge as soon as they are done being used to ensure they are held at 41F or below. TCS foods that are cold holding shall be kept at 41F or below. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)- Observed wiping clothes being stored in containers with quat testing at 100ppm. CDI- Made sanitizer that measured 200ppm. Wiping cloths shall be stored in between uses in a chemical sanitizer solution at a manufacturer's specified concentration. ~No points, employees were using manufactured sanitizing wipes to sanitize surfaces. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf)- Observed the wash water in the 3-bay temped at 99 and the faucet for filling the 3-bay was 103. Needs to be able to reach at least 110F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F or the temperature specified on the cleaning agent manufacturer's label instructions. ~VERIFICATION REQUIRED~ 10 DAYS~ |