|
18
|
0
|
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 - 0pts - Vegetables are being blanched in establishment (onions, avocados, limes, etc.). Blanched onions being placed in walk in, removed from walk in and peeled, and then placed back into walk, Once heat is added to the product it must abide by the cooling parameters. Observed a temperature of 70F after peeling. Although product was left out for prep it must continue with the cooling process. Ensure that the cooling being actively monitored for all product. CDI- Onions within parameters. Vented to cool. |
|
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 blanched onions tightly covered. Observed lettuce stored in make top prior to reaching cooling parameters. CDI- Onions vented, lettuce placed in walk in cooler and vented. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed several sanitizer bucket (quat) reading 50 ppm. CDI - Changed out.
Sanitizer concentration varies based on use. Ensure that buckets are being changed at a frequency necessary to maintain the concentration accurate. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - repeat - Observed several pans stacked wet throughout establishment. Ensure that all utensils are air dried prior to being stacked. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations.- A new surface sanitizer is being used in establishment that does not have any test strips to measure concentration. Sanitizer is being used on food contact surfaces and utensils such as knives. Discontinue use until test strips are available. Procedures: Quat sanitizer used first then Pure sanitizer is used for final.
Verification required for testing of solution. Establishment must be able to prove that solution is effective.
4-501.18 Keep the wash, rinse, and sanitize solutions clean. - Observed the wash and sanitizing vat of the three compartment sink soiled with food debris. |