|
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 no sanitizer going into dish machine. CDI: Empty stock bottle replaced, machine primed, and reading at 100ppm chlorine during inspection. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
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 Observed gouda veggies cooling in sink submerged in ice and with ice wand in it. Gouda veggies were not cooling at proper rate. CDI: Volumes reduced and more ice added to rapidly cool. Cooling rate achieved. REPEAT VIOLATION. FACILITY HAS AGREED TO CREATE A RISK CONTROL PLAN TO COMBAT BAD COOLING PRACTICES. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
\3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several spreads and dressings in reach in cooler above 45F. CDI: Items discarded. See #45 VERIFICATION REQUIRED |
|
31
|
0.50
|
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 sausage patties, ham, potato salad, chicken salad, and salmon cooling while tightly wrapped. CDI: Items properly vented. REPEAT VIOLATION (See #18) |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several sanitizer buckets with cloths in them that had low concentration of sanitizer. CDI: Buckets refilled with properly concentrated sanitizer. |
|
42
|
0
|
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 a couple of wet stacked pans in both air drying locations. CDI: Items separated for air drying. REPEAT VIOLATION. SIGNIFICANT IMPROVEMENT SINCE LAST INSPECTION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed reach in cooler holding food items above 45F. CDI: Items discarded. Maintenance called for repair. VERIFICATION REQUIRED
4-501.11 Maintain equipment in good repair. Observed one damaged gasket on reach in cooler with milk at barista station. |