|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed all sanitizer buckets with heavy food debris and less than 50ppm quat. Observed about 100ppm quat in 3 compartment sink. CDI by emptying and refilling all buckets and sink. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed pinto beans with cold spot of 109F off of stove and about to placed in steam table to be held hot. CDI by reheating to above 135F. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed diced beef on steam table 108F. CDI by discarding. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Use walk in cooler for cooling foods after preparing and before placing in glass door reach in cooler. Observed several containers of lettuce prepared about an hour ago 62F and pico de gallo prepared earlier today 48-50F. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many wet stacked metal pans. |
|
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. Observed no quat test strips available at time of inspection. Verification required.
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed all solutions in sink with food residue. CDI by emptying and refilling.
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 wash water in sink 95F. CDI by emptying and refilling. |