|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat at 0 ppm at the three compartment sink dispenser. CDI - provided a new quat concentrate container to the dispenser. Currently reading at 200 ppm. |
|
18
|
1.50
|
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 multiple containers of chili in the walkin cooler in the temperature danger zone and did not meet time/temperature cooling criteria. Observed lettuce in the prep unit in the cooling phase that did not meet cooling time/temperature criteria. CDI - discarded the product and educated on proper cooling methods. Use smaller containers and store uncovered in the walkin cooler. After lettuce is prepared, store in walkin cooler. Use thermometers more often. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed improper cooling methods for lettuce and chili. CDI - educated to cool product down in walkin cooler uncovered. Use shallow smaller containers if needed. Also, the prep unit is not meant for cooling, only cool down in walkin cooler. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed water in the bottom of reach in unit. Advised to repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dust build up on storage rack in kitchen. Advised to keep equipment clean. |