|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed water temperature at 3-comp sink and chemical dish machine peaked at 114 F (minimun of 120 F). CDI- Adjustments were made to bring water temperature up to 135 F. VR- Facility will be checked within ten days to make sure temperature is holding properly. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 containers of french onion soup and reduced cream that ranged from 51 to 43 F. Items were cooked yesterday around 1pm. CDI- Items were discarded into 3-comp sink. |
|
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 items in cooler cooling in deep plastic containers without the aid of ice. CDI- Some items were discarded. Some items that were still within cooling parameters were placed in shallow, uncovered pans and allowed to cool. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee not wearing hair restraint while preparing food. CDI- employee put on hair restraint. |