|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0 ppm chlorine. CDI-PIC set up 3 compartment sinks with sanitizer compartment with 200 ppm quat. PIC called ecolab for dish machine repairs/ service. Ecolab repairman was on site while EHS was typing inspection and dish machine was repaired and had 100 ppm chlorine. |
|
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 cooling pizza sauce in the flip top unit with flip top lid open and pizza sauce past the fill line. CDI-PIC transfered the pizza sauce to cool in the walk in with no lid. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thermometer on site measuring 4F higher than EHS thermometer. CDI-PIC was able to calibrate thermometer and get within 1F within EHS thermometer. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed olives on the floor of the walk in. REPEAT |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored under tool box and tool bags, extension cords, and chemical scrubber. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets on cold drawers. REPEAT |