|
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 Quat sanitizer in he 3 comp sink and in a bucket checked was below 200 ppm. CDI- Sanitizer in the 3 comp sink was drained and sanitizer in the bucket was remixed to proper concentration. -1.5 points |
|
18
|
0
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 Tub of lettuce cooling rate stayed the same after taking 2 temperatures 30 minutes in between each other. PIC stated that she was too busy to assist me in corrective action of the lettuce. Will strongly encourage discard of the lettuce during the final conversation with the PIC and will return in 10 days to check the compliance of this matter. VR 0 points. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility was holding blanched fries at room temperature under tphc. The timer used for the fries was not turned on while fries were going through a time hold. CDI- Timer was turned on during the inspection. REPEAT 2 points
(PIC refused to sign) |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 A tub of lettuce was cooling while fully stacked and covered. CDI- lettuce container was uncovered for better air flow. -.5 points |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service cups near customer order area were exposed by being stored above the protective barrier. All single service items shall be stored in ways that can prevent possible (customer) contamination. REPEAT -.5 points |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed food employee wash knife that was used to cut raw beef in water that was less than 110 degrees. CDI- hot water was added to the sink' s basin and the knife was placed in dish pit for re-washing. -.5 points |