|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed the dish machine operating at 0ppm chlorine concentration. CDI- machine was primed for several seconds then re-tested until a concentration of 50ppm chlorine was achieved. |
|
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 pizza sauce cooling in a high volume container in the walk in cooler. The sauce was 65F at 1:55PM and remained at 65F at 2:25PM. CDI- chill stick was added to product and product was actively stirred. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed one QUAT sanitizer bucket underneath the salad prep. station with a concentration of ~50ppm. |