|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Facility high temperature dish machine only reaching 148F during sanitizing per dish temperature thermometer. Therma-label also used, but sensor section of strip did not have a color change to indicate acceptable temperature of 160F or greater. PIC Anthony Rucker had service personnel to come immediately to repair during inspection. PIC was advised that they may submerge washed utensils in sanitizer temporarily, but may have to use single service is a long term repair is required. Verification by 9/20/29 to check for repair.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some black mold like build up on ice shield in large ice bin. CDI- PIC had shield removed and cleaned. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. One cup of cut melons in grab and go cooler at 47F and cups checked in the back of the cooler at 40F. CDI- PIC moved all TCS foods in the cooler back closer to the air vents and cold plate areas. No other foods found to be out of temperature control today. (0pts) |
|
31
|
0.50
|
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. Try of cut melons being cooled in the reach in cooler. Cut melon cups remained at 43F after over 35 minutes between both temperature checks. Two containers of chicken salad cooling in the walk in cooler, both stacked and covered. Both were placed on ice and placed back in the walk in cooler, but not vented. The temperature of both only dropped 3 degrees. Both were still covered during the cooling process. CDI- Both containers were uncovered to allow for better air flow and rapid cooling. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris on attached shelving and glove holders. Dust on the fan shield in the warewashing room. No other issues noted today. (0pts) |