|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P REPEAT- Observed all sanitizer buckets and 3-comp sink at 0-50 ppm QUAT. CDI- PIC switched to Cl sanitizer and contacted repair man during the inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 collards (51), black beans (51), melted cheese (48), chili (48), 3 pans of cooked fish (50), pork (53), and 8 pans of beef (47-53). All items were dated for 5/4/17. CDI- All items were voluntarily discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
_3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed chicken at 117F. CDI- PIC voluntarily discarded the items. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf REPEAT- Observed all sanitizer buckets not labeled as sanitizer. CDI- PIC had employees label the items. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.- Observed beef brisket and fish thawing at room temperature. Ensure items are thawed in the refrigerator, under cold running water, or as part of the cooking process. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
ERROR |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.- Observed rice utensil being stored in 70F water. |