|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed dishmachine chemical sanitizer to be 0 ppm. It was found bucket of chlorine sanitizer was empty. CDI- Bucket changed, machine primed and correct concentration provided.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine interior. Clean. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 pasta cooling in walk in cooler covered. Pasta was on track to meet cooling parameters. CDI- Vent provided. REPEAT. - Improvement noted since last inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
do 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up on shelving throughout kitchen. Clean. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor build up in corners of kitchen, under dishmachine and build up on walls behind dough press and in dish area including behind dishmachine. Clean. |