|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer observed in 3 compartment sink below 59ppm. CDI - Dispenser adjusted, tested at 150ppm. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tomatoes cooling in walk in cooler at 49F, PIC stated tomatoes were prepared at 10 am this morning. Tomatoes did not reach 41F in 4 hours after preparation. CDI - Discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items such as tomatoes, deli meats, and tuna salad holding above 41F in walk in cooler. CDI - Items held more than 4 hours discarded. Items prepped less than 4 hours prior unwrapped and allowed to cool. PIC adjusted thermostat, Ambient temperature providing 34F by end of inspection. |
|
31
|
0
|
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 tomatoes cooling in walk in cooler unable to provide ambient air at 41F for proper cooling. CDI - Tomatoes discarded. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer positioned inside walk in cooler. Thermometer provided and placed on shelving inside walk in cooler. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use cups and other boxes of to-go items stored on floor. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test kit with water damage unable to provide accurate measurements. Verification required within 10 days of inspection. |
|
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 box fan with dust build up in need of cleaning in prep areas. |