|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar dishmachine with chlorine sanitizer reading 0 ppm. CDI - Instructed PIC to wash glassware in kitchen dishmachine until bar dishmachine is repaired. VR to be done by 7/10/20 to verify sanitizer is reading properly.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black buildup inside ice machine in kitchen. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed shredded mozzarella cheese, 2 pans of pizza sauce, 4 containers of portioned cut cooked chicken (1 overstacked), spinach dip, and 3 containers of bacon cheese maintaining temperatures above 41F. See chart above. CDI - Shredded mozzarella, 1 pan of pizza sauce, and several bags of portioned cut chicken were voluntarily discarded. The other items were taken to WIC for cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed bruschetta dated 6/21, cooked curry chicken dated 6/24, cooked steak dated 6/24, bacon jam dated 6/17, and shredded turkey dated 6/13. Also observed hummus, mac-n-cheese, and tempe not date marked. CDI - All items voluntarily discarded. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed almost all metal and plastic pans wetstacking on drying rack.
No signature needed due to COVID-19 guidelines. |