|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed sanitizer bucket reading 0 ppm chlorine sanitizer. CDI - PIC remade chlorine sanitizer solution; sanitizer solution now reading at 100 ppm concentration. |
|
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 41F. -P. Observed various TCS foods such as shrimp (8/18), beef soup (8/18), cooked chicken (8/18), wontons (8/18) and cream cheese (8/17) above 41 F inside WIC. CDI - PIC voluntarily discarded products. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT: 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed tofu, raw shrimp, raw chicken & pooled eggs above 41 F inside low boy RIC. Ambient temp of unit temped 40 F. PIC stated that the tofu had not been taken out today; PIC stated that the other items are constantly being taken out. CDI - PIC voluntarily discarded the tofu and moved other items to RIF to be rapidly cooled. All items reached 41F by end of inspection. Observed several foods such as containers full of cooked chicken (8/17 & 8/18), wontons (8/18), beef soup (8/17) and cream cheese (8/17) inside WIC above 41 F. CDI - All products voluntarily discarded. Other items cooling relocated to RIF. Establishment has voluntarily closed for repairs to WIC. Will return to verify that repairs are made. VR REQUIRED. |
|
31
|
0.50
|
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 large covered plastic containers filled with cooked chicken cooling from 8/17 & 8/18. Items did not meet cooling parameters. CDI - PIC voluntarily discarded products. EHS discussed alternative cooling methods such as separating products into metal pans and allowing ventilation to efficiently cool. |