|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cheese burgers in hot box reading 130 -131F. CDI: cheese burgers discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment:
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer at 3-comp sink measuring too strong for FCS over 400ppm. CDI: sanitizer was dumped and remade to proper concentration - 200ppm. |
|
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 berry chicken salads and side Caesar salads cooling while covered in reach-in at 53F. CDI: salads were uncovered and moved to walk-in for rapid cooling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
General Comment: Repeat-
4-501.11 Maintain equipment in good repair. Dishmachine still not operable. Facility continues to use single service trays. Machine is not being used and service company is still in process of repairing booster. |