|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer concentration less than 100 ppm with wiping cloths inside. CDI - PIC changed sanitizer to more than 200 ppm. -1.5- |
|
31
|
0
|
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 freshly prepared salads cooling in prep unit at prep line and cut lettuce in walk in cooler with lids in place cooling. CDI - PIC educated employees to use cooling equipment for cooling, not cold holding equipment. -0- |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic pans on the drying shelf near the 3-comp sink. -1- REPEAT |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic bowls stored on the floor in outside storage unit. Observed straws and cup lids stored in soiled containers in the dining room.
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observeed cup lips exposed at drive thru window. -.5- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusting shelving in prep unit under chicken station in kitchen and two split gaskets on reach in cooler and reach in freezer. -0- |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the faces and gaskets of prep units at the prep line with buildup. -1- REPEAT |