|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dicer and some plates soiled with food debris. Items taken back to dishwasher.
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer not read at bar dishwasher. PIC stated dishwasher is not turned on untl 4 PM. CDI- Unit was primed and strip recorded 50ppm bleach. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce, tomatos, and chees in salad flip top cooler were all recorded above 45F (see chart). A look at thermostat indicated it was on the lowest setting. Thermostat turned back to orginal setting, unit was left to cool down. Facility will not use unit until temp. has come down to 45F. CDI- All items in unit were discarded. VR to assure unit is properly working. |
|
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 cooked pasta in tight-fitting lid and wrapped in silan wrap. CDI- Pasta was dumped onto a sheet tray to finish cooling properly. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed minor presence of fruit flies in kitchen. Monitor. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Wash solution was heavily soiled and not clean. |